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
Scale
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.
