Delicious Marry Me Pork Tenderloin in 30 Minutes Flat

Main Instructions

Trim any excess fat from the pork tenderloin and cut it into 1-inch thick medallions. Season both sides generously with garlic powder, salt, and pepper.

In a skillet, heat olive oil and butter over medium-high heat. Cook the seasoned pork medallions for about 3-4 minutes on each side until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.

Reduce the skillet heat to medium. Sprinkle in the flour and add minced garlic, stirring for about a minute until fragrant, creating a roux.

Carefully pour in the dry white wine or chicken broth, whisking continuously until the flour completely dissolves. Allow it to bubble and reduce by half for intensified flavor.

Stir in heavy cream, tomato paste, sun-dried tomatoes, oregano, and crushed red pepper flakes, and let the mixture simmer until it thickens to desired consistency.

Off the heat, mix in freshly grated parmesan cheese and torn fresh basil, then return the cooked pork to the skillet along with any juices. Taste and adjust seasoning with salt and pepper, if needed.

Plate the pork medallions and generously spoon the creamy sauce over the top.