When you’re craving a dish that feels both luxurious and comforting, the Sun-Dried Tomato Marry Me Pork Tenderloin Recipe is exactly what you need. Perfectly seared pork medallions swim in a dreamy, creamy sauce bursting with sun-dried tomatoes, garlic, and fresh herbs. The interplay of rich creaminess and the tangy sweetness from the tomatoes makes every bite unforgettable. This recipe transforms simple ingredients into a special meal that will quickly become a favorite for weeknights or dinner parties alike.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each bringing something unique that builds layers of flavor, texture, and color. From the tender pork medallions to the aromatic garlic and flavorful sun-dried tomatoes, every element plays a starring role.
- 1 lb pork tenderloin (cut into 1-inch thick medallions): The tender, lean protein base for this dish that cooks quickly and stays juicy.
- 3/4 tsp garlic powder: Adds a gentle garlic undertone that complements the fresh garlic.
- Salt: Enhances all the flavors throughout the dish.
- Black pepper: Adds a subtle heat and aroma that balances richness.
- 1 tbsp butter (Kerrygold unsalted recommended): For a velvety richness and to brown the pork medallions beautifully.
- 1 tbsp olive oil: Used alongside butter to perfectly sear pork without burning.
- 1 tbsp flour: To thicken the luscious sauce just enough, creating a silky texture.
- 5 garlic cloves (freshly minced): Fresh garlic infuses the sauce with bright, aromatic flavor.
- 1/2 cup white wine: Adds acidity and depth, deglazing the pan and building the sauce.
- 1 1/4 cup heavy cream (Horizon Organic recommended): Provides the luxurious, rich foundation for the sauce.
- 1 tbsp tomato paste: Concentrated tomato flavor that deepens the sauce’s complexity.
- 1/3 cup sun-dried tomatoes (chopped into 1/2-inch pieces): Bursts of intense, tangy sweetness that define the dish.
- 1/2 tsp oregano: Adds an herbaceous note that pairs perfectly with tomatoes.
- 1/4 tsp crushed red pepper: A touch of warmth and subtle heat to balance the creaminess.
- 1/8 tsp nutmeg: A small pinch that enhances the sauce’s complexity without overpowering.
- 1/3 cup parmesan (freshly grated): Gives the sauce a savory bite and smooth finish.
- 1 handful fresh basil (torn before serving): Offers vibrant freshness and a lovely aroma to the finished dish.
How to Make Sun-Dried Tomato Marry Me Pork Tenderloin Recipe
Step 1: Prepare and Season the Pork Medallions
Start by cutting your pork tenderloin into 1-inch thick medallions—this helps them cook evenly and stay juicy. Next, pat them dry to get a nice sear, then sprinkle with garlic powder, salt, and black pepper. This simple seasoning sets the foundation for flavor before hitting the pan.
Step 2: Sear the Pork Medallions
Heat a tablespoon of olive oil and butter in a skillet over medium-high heat until shimmering. Add the pork medallions and sear for about 2 to 3 minutes on each side until golden brown. Remove the pork from the skillet and set aside; this also creates those delicious browned bits on the pan that will flavor the sauce.
Step 3: Build the Sauce Base
Reduce the heat to medium and add the minced garlic to the skillet. Sauté for just a minute or two until fragrant—don’t let it burn. Sprinkle in the flour and stir constantly to create a light roux, which will thicken your sauce. Carefully pour in the white wine to deglaze the pan, scraping up all those flavorful brown bits from the pork.
Step 4: Add Cream, Tomatoes, and Spices
Pour in the heavy cream and stir in the tomato paste. Add the chopped sun-dried tomatoes, oregano, crushed red pepper, and nutmeg. Bring this mixture to a gentle simmer and let it thicken slightly, becoming rich and creamy while concentrating all the wonderful flavors.
Step 5: Finish the Sauce and Combine
Stir in the freshly grated parmesan cheese until melted and smooth, then nestle the seared pork medallions back into the sauce. Let everything cook together for a few more minutes until the pork is fully cooked through and the sauce clings beautifully to the meat. Finally, sprinkle torn fresh basil over the top for a bright, fragrant touch just before serving.
How to Serve Sun-Dried Tomato Marry Me Pork Tenderloin Recipe
Garnishes
For an extra pop of freshness, garnish with a handful of torn basil leaves right before serving. A little extra parmesan grated on top also brings wonderful savory notes and a lovely presentation.
Side Dishes
This pork tenderloin shines alongside simple sides like creamy mashed potatoes, garlic butter noodles, or roasted veggies. The rich sauce pairs perfectly with these balance-adding companions, soaking into everything for every satisfying bite.
Creative Ways to Present
Try plating your pork medallions over a bed of wilted spinach or creamy polenta for a restaurant-style appearance. Drizzle any extra sauce over the top and add a sprig of basil or microgreens for an elegant finish that impresses at any dinner gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover pork tenderloin and sauce in an airtight container in the refrigerator for up to three days. The flavors meld beautifully overnight, making it even tastier the next day.
Freezing
While the sauce may be slightly creamier after freezing and reheating, you can freeze leftovers in a freezer-safe container for up to two months. Thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat on medium-low heat in a skillet or microwave in short bursts, stirring occasionally. Adding a splash of cream or broth can help loosen the sauce if it thickened too much during storage.
FAQs
Can I use chicken instead of pork?
Absolutely! Chicken breast or thighs can be used as a substitute, but be mindful of cooking time so the meat stays tender and juicy. The sauce remains just as delicious with chicken.
What type of sun-dried tomatoes work best?
Oil-packed sun-dried tomatoes offer the most flavor and texture for this recipe. If you only have dried, rehydrate them in warm water before chopping to keep that perfect chew.
Is there a non-dairy alternative for the cream?
You can substitute heavy cream with full-fat coconut milk for a dairy-free version, though the flavor will be slightly different. Make sure to adjust seasoning to balance the coconut’s sweetness.
Can I make this dish gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free flour or cornstarch to thicken the sauce without compromising texture.
How spicy is the sauce?
There’s a gentle warmth from the crushed red pepper—just enough to give it character without overpowering the creamy, tomato-rich flavors. Adjust the red pepper quantity to suit your heat preference.
Final Thoughts
This Sun-Dried Tomato Marry Me Pork Tenderloin Recipe is an all-star dish that brightens any dinner table with its luscious sauce and tender, flavorful pork. It feels sophisticated yet is surprisingly easy to make, perfect for showing off your cooking skills or simply treating yourself. I encourage you to give this recipe a try—you’ll be delighted by its rich, balanced flavors and how quickly it becomes a go-to for special meals and cozy nights alike.
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Sun-Dried Tomato Marry Me Pork Tenderloin Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Sun-Dried Tomato Marry Me Pork Tenderloin is a flavorful and creamy dish featuring tender pork medallions simmered in a rich sauce made with sun-dried tomatoes, garlic, white wine, cream, and parmesan. Infused with herbs like oregano, red pepper flakes, nutmeg, and fresh basil, this dish offers a deliciously balanced blend of savory, tangy, and slightly spicy notes, perfect for an elegant yet easy weeknight dinner.
Ingredients
For the Pork
- 1 lb pork tenderloin (cut into 1-inch thick medallions)
- 3/4 tsp garlic powder
- Salt (to taste)
- Black pepper (to taste)
- 1 tbsp butter (preferably Kerrygold unsalted)
- 1 tbsp olive oil
For the Sauce
- 1 tbsp flour
- 5 garlic cloves (freshly minced)
- 1/2 cup white wine
- 1 1/4 cup heavy cream (such as Horizon Organic)
- 1 tbsp tomato paste
- 1/3 cup sun-dried tomatoes (chopped into 1/2-inch pieces)
- 1/2 tsp oregano
- 1/4 tsp crushed red pepper flakes
- 1/8 tsp ground nutmeg
- 1/3 cup freshly grated parmesan cheese
- 1 handful fresh basil (torn into small pieces just before serving)
Instructions
- Prepare the Pork Medallions: Season the pork medallions evenly with garlic powder, salt, and black pepper. This ensures the meat is flavorful before cooking.
- Sear the Pork: Heat butter and olive oil in a skillet over medium-high heat. Add the pork medallions and cook until they develop a golden crust on both sides, about 3-4 minutes per side. Remove from skillet and set aside.
- Make the Sauce Roux & Garlic Base: In the same skillet, sprinkle the flour and stir to incorporate into the remaining fat, creating a roux. Add freshly minced garlic and cook until fragrant, about 1 minute, taking care not to burn it.
- Deglaze with White Wine: Pour in the white wine, scraping the bottom of the skillet to lift any browned bits. Allow the wine to reduce slightly, simmering for 2-3 minutes.
- Create the Cream Sauce: Stir in the heavy cream, tomato paste, chopped sun-dried tomatoes, oregano, crushed red pepper flakes, and nutmeg. Bring the mixture to a gentle simmer, allowing it to thicken and meld flavors, about 5 minutes.
- Finish the Sauce with Parmesan: Add the freshly grated parmesan cheese and stir until it melts smoothly into the sauce, enriching its texture and flavor.
- Return Pork to Skillet: Place the pork medallions back into the skillet with the sauce. Spoon sauce over them and simmer gently for about 3-5 minutes to allow the pork to finish cooking and absorb the flavors.
- Garnish and Serve: Remove from heat. Tear fresh basil leaves and sprinkle over the top right before serving to add a fresh herbal note and vibrant color.
Notes
- Use heavy cream to achieve the richest, creamiest sauce.
- Sear the pork over medium-high to high heat to get a nice browned crust without overcooking inside.
- Chop sun-dried tomatoes uniformly for even texture in the sauce.
- If white wine is unavailable, dry vermouth or chicken broth can be substituted.
- Adjust red pepper flakes to taste for desired spice level.
- This dish pairs well with pasta, mashed potatoes, or crusty bread to soak up the sauce.
- Leftovers can be stored in airtight container in refrigerator for up to 3 days.
