Marry Me Pork Tenderloin (Printable Version)
Tender pork medallions simmered in creamy sun-dried tomato and parmesan sauce with fragrant herbs.
# What You'll Need:
→ Pork and seasonings
01 -
1 pound pork tenderloin
02 -
1/2 teaspoon garlic powder
03 -
Salt and black pepper to taste
→ Cooking fats
04 -
1 tablespoon butter
05 -
1 tablespoon olive oil
→ Sauce base
06 -
1 tablespoon all-purpose flour
07 -
4 cloves garlic, minced
08 -
1/2 cup dry white wine or chicken broth
09 -
1 cup heavy cream
10 -
1 tablespoon tomato paste
→ Flavor enhancers
11 -
1/3 cup sun-dried tomatoes, chopped
12 -
1/2 teaspoon dried oregano
13 -
1/4 teaspoon crushed red pepper flakes
14 -
1/3 cup freshly grated Parmesan cheese
15 -
1 small handful fresh basil, chopped or torn
# Step-by-Step Guide:
01 -
Trim excess fat and silver skin from the pork tenderloin. Slice into 1-inch rounds. Season each piece with garlic powder, salt, and black pepper.
02 -
Heat olive oil and butter in a skillet over medium-high heat. When hot, add pork rounds and cook for 3 to 4 minutes per side until golden brown and cooked through. Remove pork and tent loosely with foil to keep warm.
03 -
Reduce heat to medium. Add flour and minced garlic to the skillet. Stir frequently and cook for about 1 minute until fragrant.
04 -
Slowly pour in white wine or chicken broth while whisking to dissolve the flour. Simmer until liquid reduces by half.
05 -
Incorporate heavy cream, tomato paste, sun-dried tomatoes, oregano, and crushed red pepper flakes. Simmer for several minutes until the sauce thickens to desired consistency.
06 -
Turn off heat and stir in Parmesan cheese and fresh basil.
07 -
Return pork to skillet along with any accumulated juices. Spoon sauce over the meat. Adjust seasoning with additional salt and pepper if needed. Serve immediately.
# Additional Notes:
01 -
For best flavor, allow pork to rest briefly after searing to retain juices.