This Marry Me Pork Tenderloin is one of those dishes that arrives at the table looking like you spent hours in the kitchen, while in reality it comes together in under 30 minutes. I discovered this combination while adapting a popular chicken version for pork: the rich cream, bright sun-dried tomatoes, and a kiss of white wine melded into a sauce so addictive my partner jokingly threatened to propose on the spot after the first bite. The pork stays tender and juicy because the medallions cook quickly, and the sauce clings to each piece, delivering savory, slightly tangy, and herb-scented bites.

I make this for weeknight dinners when I want something special without the fuss, and it’s become my go-to when guests arrive unexpectedly. The textures are delightful: golden-seared outside with a moist center, and a velvety sauce studded with sun-dried tomato chews and ribbons of basil. Serve it over pasta, mashed potatoes, or a cloud of creamy polenta and you’ll see why this recipe earned its romantic nickname in our home.

Ingredients

• Pork tenderloin (1 pound): Choose a single, uniform tenderloin and trim the silver skin and excess fat—this ensures even cooking and tender medallions.
• Garlic powder (1/2 teaspoon) and fresh garlic (4 cloves): The powder seasons the meat uniformly; fresh minced garlic in the sauce gives immediate aromatic brightness.
• Salt & pepper to taste: Sea salt or kosher salt and freshly cracked black pepper enhance the pork’s natural flavor—season generously but adjust at the end.
• Butter (1 tablespoon) and olive oil (1 tablespoon): A blend of butter and oil gives a rich flavor and raises the smoke point to achieve perfect golden sear.
• All-purpose flour (1 tablespoon): A dusting to help thicken the sauce—if you need gluten-free, swap for a cornstarch slurry.
• Dry white wine or chicken broth (1/2 cup): Wine adds acidity and depth; chicken broth is a great non-alcoholic substitute that still builds flavor.
• Heavy (whipping) cream (1 cup): Use full-fat heavy cream for a lush, stable sauce that reduces beautifully and clings to the meat.
• Tomato paste (1 tablespoon) and sun-dried tomatoes (1/3 cup): Tomato paste deepens the umami and color; sun-dried tomatoes add concentrated sweetness and chew.
• Dried oregano (1/2 teaspoon) and crushed red pepper flakes (1/4 teaspoon): Oregano brings Mediterranean warmth while red pepper flakes give a gentle heat—adjust to taste.
• Freshly grated Parmesan (1/3 cup) and fresh basil (small handful): Parmesan rounds the sauce with savory saltiness; basil finishes with a pop of herbal freshness.

Instructions

Prepare the pork: Trim excess fat and silver skin from the tenderloin. Slice into 1-inch thick rounds (medallions) to ensure quick, even cooking. Pat the medallions dry with paper towels—dry surface = better sear. Season both sides with 1/2 teaspoon garlic powder and salt & pepper to taste. Sear the medallions: Heat a large skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams and the pan is hot, place medallions without crowding. Sear roughly 3–4 minutes per side until a deep golden crust forms and internal temperature reaches 145°F. Transfer to a plate and tent loosely with foil to rest while you make the sauce. Build the base of the sauce: Reduce heat to medium. Add 1 tablespoon flour to the skillet and stir for 30–45 seconds to cook out the raw flour taste. Add the 4 cloves minced garlic and continue to stir until fragrant—about 30 seconds—taking care not to burn it. Deglaze and reduce: Pour in 1/2 cup dry white wine (or chicken broth) and whisk, scraping any browned bits from the pan—these are flavor gold. Allow the liquid to simmer until reduced by half, approximately 2–3 minutes. Add cream and seasonings: Stir in 1 cup heavy cream, 1 tablespoon tomato paste, 1/3 cup chopped sun-dried tomatoes, 1/2 teaspoon dried oregano, and 1/4 teaspoon crushed red pepper. Bring to a gentle simmer, and cook until slightly thickened to your liking, about 3–5 minutes. The sauce should coat the back of a spoon. Finish the sauce: Turn off the heat and stir in 1/3 cup freshly grated Parmesan and a small handful of chopped basil. Taste and adjust seasoning with salt and pepper. The cheese will melt into the sauce, making it silkier. Combine and serve: Return the pork medallions and any resting juices to the skillet. Spoon the sauce over the top and let everything sit for a minute so flavors meld. Serve immediately over pasta, mashed potatoes, or polenta and garnish with extra basil and grated Parmesan if desired.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. For best texture, separate meat from sauce: keep medallions in one container and sauce in another. When reheating, warm the sauce gently in a saucepan over low heat, adding a splash of milk or broth if it seems too thick. Add the pork at the end to heat through for 2–3 minutes. For freezing, flash-chill then freeze both components up to 3 months—thaw overnight in the fridge before reheating.

Ingredient Substitutions

If you don’t have heavy cream, use 1 cup half-and-half mixed with 2 tablespoons butter for richness. Swap sun-dried tomatoes for roasted cherry tomatoes for a fresher note; reduce sugar content slightly. Replace Parmesan with Pecorino Romano for a sharper finish. Want lower fat? Use a cup of whole milk plus 2 tablespoons cornstarch to stabilize the sauce, though texture will be lighter. For a non-alcoholic deglaze, chicken broth works perfectly instead of white wine.

Serving Suggestions

Serve over a bed of buttered fettucine or spoon over creamy polenta for a comforting plate. For lighter fare, pair with lemon-garlic roasted asparagus and a simple arugula salad topped with shaved Parmesan. Garnish with chopped basil and an extra sprinkle of freshly grated Parmesan to brighten the presentation. For a family-style dinner, place the skillet in the center of the table with warm bread to soak up every last drop.

Cultural Background

The combination of cream, Parmesan, and sun-dried tomatoes leans on rustic Italian-American flavors—rich dairy, cured cheese, and concentrated tomato. While pork tenderloin is widely used across cuisines, this pan-sauce approach borrows from Italian restaurant traditions where quick reductions create luxurious sauces. Adaptations of creamy tomato sauces appear in many regional kitchens, blending Mediterranean ingredients with local proteins like pork or chicken.

Seasonal Adaptations

In summer, swap sun-dried tomatoes for blistered fresh cherry tomatoes and add chopped basil at the end for brightness. In winter, use jarred roasted red peppers along with a pinch of smoked paprika for a deeper, warming flavor. Holiday guests will appreciate doubling the sauce and serving with herb-roasted root vegetables and creamy mashed potatoes.

Meal Prep Tips

For meal prep, slice and sear a double batch of medallions, refrigerate in single-serving portions with sauce on the side. Use microwave-safe containers for reheating at work—warm the sauce first, add the pork, and microwave in 30-second bursts until heated through. Label the containers with reheating instructions and use within 3 days for best quality.

Bring this dish to your table when you want a little extra romance without the fuss: the combination of juicy pork and a silky sun-dried tomato cream sauce is comfort and celebration in one pan. Try it this week and make it your own—swap herbs, change the starch, and enjoy how easily it becomes a family favorite.