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.