Marry Me Pork Tenderloin with Creamy Sun-Dried Tomato Sauce
By Emma Collins
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Level
Easy
Cook pork medallions and tomato sauce in one pan for four servings. Make the dish in advance for consumption over multiple days. Pork medallions are topped with a creamy tomato sauce made with garlic and garnished with sun-dried tomatoes, basil, and parmesan.
Seasoned pork tenderloin is cut into thick slices and cooked in butter and olive oil. Sauce is made in the same pan. Garlic and flour are added. Dry white wine or chicken stock is added to the drippings in the pan to make a sauce. Heavy cream, tomato paste, sun-dried tomatoes, oregano, red pepper flakes, parmesan cheese, and basil are added to the sauce to add flavor and texture.
Test the pork medallions for doneness after 3-4 minutes of cooking on each side. Take the medallions off the heat to make a sauce. Reduce wine in a pan by half and add cream to make a sauce. Cook the sauce to your desired consistency. The biggest mistake cooks make while preparing this recipe is overcooking the pork. The original recipe recommends a 145F temperature reading on an instant-read thermometer.
Serve the pork and sauce over rice or garlic mashed potatoes with asparagus, green beans, roasted sweet potatoes, or a parmesan arugula salad on the side. Refrigerate leftovers in an airtight container and reheat them slowly in a covered saucepan on low heat. The cream sauce doesn't freeze well.
Why this recipe works
- Four servings cooked in a skillet in 30 minutes can be eaten or stored over several days.
- The pork and sauce are reheated together at a low temperature to keep the medallions moist and saucy instead of adding dry heat.
- One skillet can be used to brown and cook roux and cream sauce to reduce cleanup time if preparing this recipe for a busy week.
- Portion control is simple because the tenderloin is cut into portions before cooking. Sauce can be portioned and packaged easily.
- Cream, tomato paste, Parmesan cheese, and sun-dried tomatoes are added to the sauce to prevent the pork from tasting plain after refrigeration.
- Do not freeze to avoid changes in sauce texture. Refrigerate leftover sauce to reheat it gradually in a covered saucepan at your convenience.
Ingredients
- •1 pound pork tenderloin
- •½ teaspoon garlic powder
- •salt & pepper (to taste)
- •1 tablespoon butter
- •1 tablespoon olive oil
- •1 tablespoon flour
- •4 cloves garlic (minced)
- •½ cup dry white wine or chicken broth
- •1 cup heavy/whipping cream
- •1 tablespoon tomato paste
- •⅓ cup sun-dried tomatoes (drain first if packed in oil; chop if needed)
- •½ teaspoon dried oregano
- •¼ teaspoon crushed red pepper flakes
- •⅓ cup freshly grated parmesan cheese
- •1 small handful fresh basil (chopped or torn)
Instructions
- 1
Trim excess fat and silver skin off the pork tenderloin, then cut it into 1-inch-thick rounds. Season with garlic powder and salt and pepper.
- 2
Add the olive oil and butter to a skillet over medium-high heat. Once the pan is hot, add the pork and cook for about 3 to 4 minutes per side until golden and cooked through. Transfer to a plate and lightly tent with foil.
- 3
Reduce the heat to medium and add the flour and garlic to the skillet. Cook for about 1 minute, stirring often.
- 4
Pour in the white wine or chicken broth and whisk until the flour has dissolved. Let it bubble until the liquid has reduced by half.
- 5
Stir in the cream, tomato paste, sun-dried tomatoes, oregano, and crushed red pepper flakes. Simmer for a few minutes until thickened to your preferred consistency.
- 6
Turn off the burner and stir in the parmesan and basil.
- 7
Return the pork and any plate juices to the skillet and spoon sauce over top. Season with extra salt and pepper as needed and serve immediately.
FAQ
Nutrition (per serving)
Calories
495
Protein
30g
Fat
35g
Carbs
12g
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