Description
Marry Me Pork Tenderloin is a flavorful and creamy skillet dish featuring tender pork rounds cooked to golden perfection and smothered in a rich, garlicky sun-dried tomato and parmesan cream sauce with hints of white wine, oregano, and fresh basil. This easy one-pan recipe delivers a perfect balance of savory, tangy, and slightly spicy notes, making it an ideal weeknight dinner that feels like a special occasion meal.
Ingredients
Scale
Pork and Seasoning
- 1 pound pork tenderloin
- 1/2 teaspoon garlic powder
- Salt & pepper (to taste)
Cooking Fat
- 1 tablespoon butter
- 1 tablespoon olive oil
Sauce
- 1 tablespoon flour
- 4 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth)
- 1 cup heavy/whipping cream
- 1 tablespoon tomato paste
- 1/3 cup sun-dried tomatoes (see note)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup freshly grated parmesan cheese
- 1 small handful fresh basil, chopped or torn
Instructions
- Prepare the Pork: Trim excess fat and silver skin from the pork tenderloin, then cut it into 1-inch thick rounds. Season evenly with garlic powder, salt, and pepper.
- Sear the Pork: Heat olive oil and butter in a skillet over medium-high heat until hot. Add the pork rounds and cook for 3-4 minutes per side, until they develop a golden brown crust and are cooked through. Remove pork from skillet and tent with foil to keep warm.
- Make the Roux Base: Reduce heat to medium and add the flour and minced garlic to the skillet. Cook, stirring frequently, for about one minute to eliminate the raw flour taste.
- Deglaze and Reduce: Pour in the white wine (or chicken broth) and whisk constantly until the flour dissolves. Allow the liquid to bubble and reduce by half, concentrating the flavors.
- Add Cream and Seasonings: Stir in the heavy cream, tomato paste, sun-dried tomatoes, dried oregano, and crushed red pepper flakes. Let the sauce simmer gently for several minutes until it thickens to your desired consistency.
- Finish the Sauce: Remove the skillet from heat and stir in freshly grated parmesan cheese and chopped fresh basil to enrich the sauce with savory and herbal notes.
- Combine and Serve: Return the cooked pork rounds and any accumulated juices back to the skillet. Spoon the creamy sauce over the pork, taste and adjust seasoning with additional salt and pepper if needed, then serve immediately for the best flavor and texture.
Notes
- Sun-dried tomatoes add a tangy and concentrated tomato flavor; use oil-packed varieties for best texture and richness.
- If you prefer, substitute dry white wine with chicken broth to keep the dish non-alcoholic.
- Ensure the pork is not overcooked to maintain tenderness and juiciness.
- Fresh basil should be added at the end to retain its bright flavor.
