Marry Me Pork Tenderloin

This Marry Me Pork Tenderloin offers a rich and creamy sauce that feels special enough for a date night but simple enough for a weeknight dinner. The pork is tender and juicy with just the right amount of savory garlic and a subtle kick from red pepper flakes. It’s the perfect dish to impress without spending hours in the kitchen.

I made this recipe the first time when I wanted something to wow my partner after a long day. Now it’s a requested classic that makes dinner feel like a celebration any day of the week.

Ingredients

• Pork tenderloin: lean, tender cut that cooks quickly
• Garlic powder: infuses the pork with savory warmth
• Salt and pepper: essential for seasoning and highlighting flavors
• Butter and olive oil: a combo for rich flavor and perfect browning
• Flour: thickens the creamy sauce without clumping
• Minced garlic: delivers fresh garlicky aroma for the sauce
• Dry white wine or chicken broth: deglazes the pan adding acidity and depth
• Heavy cream: creates a luscious and smooth sauce texture
• Tomato paste: adds umami and a slightly tangy richness
• Sun-dried tomatoes: offer chewy bursts of concentrated tomato sweetness
• Dried oregano: brings warm, earthy herbal notes
• Crushed red pepper flakes: provide a gentle, warming heat
• Freshly grated parmesan cheese: melts into the sauce for a nutty, cheesy finish
• Fresh basil: freshens and brightens the final dish with herbal complexity

Instructions

Sear the Pork:

Trim fat and silver skin from the pork tenderloin. Cut it into one-inch rounds. Season each piece with garlic powder and salt and pepper. Heat butter and olive oil in a skillet over medium-high heat until very hot. Add pork rounds and cook for three to four minutes per side until golden brown and cooked through. Remove from pan and tent with foil to keep warm.

Make the Sauce Base:

Turn heat down to medium. Add flour and minced garlic to the skillet. Stir frequently for about one minute until the flour is lightly cooked but not browned, melding with garlic aroma to build flavor.

Deglaze the Pan:

Pour in white wine or chicken broth slowly, whisking constantly to dissolve the flour lumps. Let the mixture simmer until reduced by half, concentrating flavor and slightly thickening the base.

Add Cream and Seasonings:

Stir in heavy cream, tomato paste, sun-dried tomatoes, dried oregano, and crushed red pepper flakes. Let the sauce simmer gently until it thickens to your preferred consistency, about two to three minutes.

Finish with Cheese and Basil:

Turn off the heat. Stir freshly grated parmesan cheese and chopped or torn fresh basil into the sauce until the cheese melts and the herbs are fragrant.

Combine and Serve:

Return the pork tenderloin slices to the skillet along with any juices that have collected on the plate. Spoon sauce generously over the top. Taste and adjust seasoning with salt and pepper. Serve immediately to enjoy the warm creamy sauce with the tender pork.

One of my personal favorites is the sun-dried tomatoes in this recipe—they add a chewy burst of tangy sweetness that elevates the creamy sauce beyond plain creaminess. This dish always makes me think of cozy nights sharing good food and conversation around the table.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or microwave to prevent the cream sauce from splitting.

Ingredient Substitutions

If you don’t have white wine, chicken broth works well as a milder alternative. Greek yogurt or half-and-half can replace heavy cream for a lighter sauce, though it won’t be quite as rich.

Serving Suggestions

Serve this pork tenderloin with creamy mashed potatoes, buttered pasta, or roasted vegetables. A simple green salad with a vinaigrette cuts through the richness beautifully.

This dish combines simple preparation with a luxurious sauce, making it a staple for both special occasions and weeknight meals.

FAQs about Recipes

→ What cut of pork works best for this dish?

Pork tenderloin is ideal due to its tender texture and quick cooking time, which pairs well with the creamy sauce.

→ Can I substitute the white wine in the sauce?

Yes, chicken broth is a great alternative that maintains flavor without alcohol.

→ How do I ensure the pork stays juicy?

Cook pork rounds on medium-high heat until golden on both sides and avoid overcooking by removing them as soon as they reach an internal temperature of 145°F (63°C).

→ What role does the flour play in the sauce?

Flour helps thicken the sauce when cooked with garlic and then combined with liquids, creating a velvety consistency.

→ How can I adjust the spice level?

Modify crushed red pepper flakes quantity to make the sauce milder or spicier according to your preference.

→ Can fresh herbs be swapped in this dish?

Fresh basil is key for its aroma, but oregano or parsley can be used to slightly vary the flavor profile.