Sun-Dried Tomato Marry Me Pork Tenderloin

I’m always looking for weeknight dinners that taste special without keeping me in the kitchen for hours. You know those recipes that seem fancy but come together in one pan? That’s my sweet spot. And when something tastes so good it might inspire a marriage proposal? Even better.

That’s exactly what happened with this Marry Me Pork Tenderloin. The name comes from the creamy sun-dried tomato sauce that’s so rich and flavorful, it just might make someone drop to one knee. I’m talking tender pork medallions in a garlicky cream sauce with parmesan, fresh basil, and just enough crushed red pepper to keep things interesting.

The best part? It’s ready in about 30 minutes, and you only need one skillet. I make this when I want my family to think I spent all day cooking, but really I just knew the right combination of ingredients to throw together. Trust me, this one’s a keeper.

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What Kind of Pork Tenderloin Should I Use?

For this recipe, you’ll want to grab a standard pork tenderloin from your grocery store’s meat section, which usually weighs between 1 to 1.5 pounds. Try to pick one that’s similar in thickness throughout so it cooks evenly – avoid any that taper too dramatically at one end. If your tenderloin has a silver skin (that thin, shiny membrane on the outside), you’ll want to trim that off before cooking since it gets tough and chewy. Fresh pork tenderloin is ideal, but if you’re working with frozen, just make sure to thaw it completely in the refrigerator overnight before you start cooking.

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Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make if needed:

• Pork tenderloin: Chicken breast works great here too – just adjust your cooking time since chicken cooks a bit faster than pork. You could also use boneless chicken thighs for a juicier option.
• White wine: If you don’t have white wine, use chicken broth with a splash of lemon juice (about 1 teaspoon) to get that tangy flavor. Apple cider vinegar works in a pinch too.
• Heavy cream: Half-and-half can work if you want something lighter, though the sauce won’t be quite as thick. You can also use full-fat coconut milk for a dairy-free version.
• Sun-dried tomatoes: Fresh cherry tomatoes (halved) or canned diced tomatoes work fine. Just drain them well and maybe cook them a bit longer to concentrate the flavor.
• Parmesan: Pecorino Romano gives you a similar salty, sharp taste. In a pinch, any hard Italian cheese will do the job.
• Fresh basil: Dried basil works too – just use about 1 teaspoon instead of the fresh handful, and add it earlier in the cooking process.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking pork tenderloin is overcooking it, which turns this lean cut dry and tough – pull it from the heat when it reaches 140°F internally, as it will continue cooking to the safe 145°F while resting.

Another common error is not letting your skillet get hot enough before adding the pork, which prevents that golden-brown sear from forming and can cause the meat to stick to the pan.

When making the sauce, add the wine slowly and scrape up all those browned bits from the bottom of the pan – they’re packed with flavor and will make your sauce taste so much better.

Finally, don’t skip the resting period after cooking; let the pork sit for 5 minutes before slicing so the juices redistribute throughout the meat instead of running all over your cutting board.

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What to Serve With Marry Me Pork Tenderloin?

This rich and creamy pork pairs beautifully with something that can soak up all that amazing sauce – I always reach for mashed potatoes, creamy polenta, or buttered egg noodles. A side of roasted vegetables like green beans, asparagus, or Brussels sprouts adds a nice contrast to the richness of the dish. If you want to keep things simple, a crusty baguette for dipping into the sauce is always a winner, or you could serve it over rice or pasta to make it a complete meal. A light arugula salad with lemon dressing on the side helps balance out the creaminess and makes the whole plate feel complete.

Storage Instructions

Store: Keep any leftover pork tenderloin in an airtight container in the fridge for up to 3 days. The creamy sauce stays nice and flavorful, making it perfect for easy weeknight dinners. I like to slice the pork before storing so it’s ready to go when I need it.

Freeze: This dish freezes pretty well for up to 2 months. Let everything cool completely, then store in a freezer-safe container. The sauce might separate a tiny bit when thawed, but it usually comes back together when you reheat it.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring the sauce occasionally. You can also use the microwave on 50% power to avoid overcooking the pork. Add a splash of cream or milk if the sauce seems too thick after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 100-115 g
• Fat: 105-120 g
• Carbohydrates: 35-45 g

Ingredients

For the pork:

• 1 lb pork tenderloin (cut into 1-inch thick medallions)
• 3/4 tsp garlic powder
• salt
• black pepper
• 1 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 tbsp olive oil

For the sauce:

• 1 tbsp flour
• 5 garlic cloves (freshly minced for best flavor)
• 1/2 cup white wine
• 1 1/4 cup cream (I use Horizon Organic heavy cream)
• 1 tbsp tomato paste
• 1/3 cup sun-dried tomatoes (chopped into 1/2-inch pieces)
• 1/2 tsp oregano
• 1/4 tsp crushed red pepper
• 1/8 tsp nutmeg
• 1/3 cup parmesan (freshly grated for a smoother sauce)
• 1 handful fresh basil (torn into small pieces just before serving)

Step 1: Prepare Mise en Place and Season the Pork

• 1 lb pork tenderloin
• 3/4 tsp garlic powder
• salt
• black pepper
• 5 garlic cloves
• 1/3 cup sun-dried tomatoes
• 1/3 cup parmesan

Pat the pork tenderloin medallions dry with paper towels, then season both sides generously with garlic powder, salt, and pepper.

This drying step is crucial—it ensures better browning and a golden crust.

While the pork sits, mince your garlic cloves fresh (this makes a real difference in flavor compared to pre-minced), chop the sun-dried tomatoes into small 1/2-inch pieces, grate your parmesan cheese, and have your cream, wine, tomato paste, and oregano measured and ready nearby.

Step 2: Sear the Pork Medallions Until Golden

• 1 tbsp butter
• 1 tbsp olive oil
• seasoned pork medallions from Step 1

Heat the butter and olive oil in a large skillet over medium-high heat until the butter is foaming and the oil shimmers.

Working in batches if needed to avoid crowding, sear the pork medallions for 3-4 minutes per side until they develop a rich golden-brown crust.

Transfer the cooked pork to a clean plate and set aside.

Don’t worry about cooking them all the way through—they’ll finish cooking when the sauce simmers.

Step 3: Build the Sauce Base with Aromatics and Wine

• 1 tbsp flour
• 5 garlic cloves
• 1/2 cup white wine

In the same skillet with the pork drippings, whisk together the flour and minced garlic, stirring constantly for about 1 minute to cook out the raw flour taste and toast the garlic slightly.

Pour in the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon—these are pure flavor.

Let the wine simmer and reduce by about half, which concentrates its flavors and cooks off the alcohol (this takes about 2-3 minutes).

Step 4: Create the Creamy Tomato Sauce

• 1 1/4 cup cream
• 1 tbsp tomato paste
• 1/3 cup sun-dried tomatoes
• 1/2 tsp oregano
• 1/4 tsp crushed red pepper
• 1/8 tsp nutmeg

Lower the heat to medium and slowly pour in the cream while whisking to prevent lumps from forming.

Stir in the tomato paste, chopped sun-dried tomatoes from Step 1, oregano, crushed red pepper, and nutmeg.

Simmer gently for 3-4 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.

I like to let the sauce get a bit thicker before finishing because it clings beautifully to the pork.

Step 5: Finish the Sauce and Return the Pork

• creamy tomato sauce from Step 4
• 1/3 cup parmesan
• 1 handful fresh basil
• seared pork medallions from Step 2

Remove the skillet from heat and stir in the freshly grated parmesan cheese until melted and fully incorporated—removing from heat prevents the cream from breaking.

Tear the fresh basil into small pieces and stir most of it into the sauce, reserving a bit for garnish.

Return the seared pork medallions to the skillet, nestling them into the sauce and spooning some sauce over the top.

If your pork needs additional cooking, you can gently warm it in the sauce over low heat for 1-2 minutes, but be careful not to overcook it or it will become tough.

Sun-Dried Tomato Marry Me Pork Tenderloin

Delicious Sun-Dried Tomato Marry Me Pork Tenderloin recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4 servings

Calories 1750 kcal

Ingredients

  

For the pork::

• 1 lb pork tenderloin (cut into 1-inch thick medallions)
• 3/4 tsp garlic powder
• salt
• black pepper
• 1 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 tbsp olive oil

For the sauce::

• 1 tbsp flour
• 5 garlic cloves (freshly minced for best flavor)
• 1/2 cup white wine
• 1 1/4 cup cream (I use Horizon Organic heavy cream)
• 1 tbsp tomato paste
• 1/3 cup sun-dried tomatoes (chopped into 1/2-inch pieces)
• 1/2 tsp oregano
• 1/4 tsp crushed red pepper
• 1/8 tsp nutmeg
• 1/3 cup parmesan (freshly grated for a smoother sauce)
• 1 handful fresh basil (torn into small pieces just before serving)

Instructions

 

• Pat the pork tenderloin medallions dry with paper towels, then season both sides generously with garlic powder, salt, and pepper. This drying step is crucial—it ensures better browning and a golden crust. While the pork sits, mince your garlic cloves fresh (this makes a real difference in flavor compared to pre-minced), chop the sun-dried tomatoes into small 1/2-inch pieces, grate your parmesan cheese, and have your cream, wine, tomato paste, and oregano measured and ready nearby.
• Heat the butter and olive oil in a large skillet over medium-high heat until the butter is foaming and the oil shimmers. Working in batches if needed to avoid crowding, sear the pork medallions for 3-4 minutes per side until they develop a rich golden-brown crust. Transfer the cooked pork to a clean plate and set aside. Don't worry about cooking them all the way through—they'll finish cooking when the sauce simmers.
• In the same skillet with the pork drippings, whisk together the flour and minced garlic, stirring constantly for about 1 minute to cook out the raw flour taste and toast the garlic slightly. Pour in the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon—these are pure flavor. Let the wine simmer and reduce by about half, which concentrates its flavors and cooks off the alcohol (this takes about 2-3 minutes).
• Lower the heat to medium and slowly pour in the cream while whisking to prevent lumps from forming. Stir in the tomato paste, chopped sun-dried tomatoes from Step 1, oregano, crushed red pepper, and nutmeg. Simmer gently for 3-4 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together. I like to let the sauce get a bit thicker before finishing because it clings beautifully to the pork.
• Remove the skillet from heat and stir in the freshly grated parmesan cheese until melted and fully incorporated—removing from heat prevents the cream from breaking. Tear the fresh basil into small pieces and stir most of it into the sauce, reserving a bit for garnish. Return the seared pork medallions to the skillet, nestling them into the sauce and spooning some sauce over the top. If your pork needs additional cooking, you can gently warm it in the sauce over low heat for 1-2 minutes, but be careful not to overcook it or it will become tough.