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Marry Me Pork Tenderloin

Marry Me Pork Tenderloin

Make this Easy Marry Me Pork Tenderloin with a creamy Parmesan garlic sauce and sun-dried tomatoes. A rich, flavorful one-pan dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 people
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 2 pork tenderloins about 2 to 2½ pounds total
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 4 cloves garlic minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ cup chopped sun-dried tomatoes oil-packed, drained
  • 1 teaspoon crushed red pepper flakes optional
  • 1 teaspoon cornstarch optional, for a thicker sauce
  • 1 tablespoon cold water optional
  • Fresh basil chopped, for garnish

Method
 

  1. Pat the pork tenderloins dry with paper towels.
  2. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Sear the pork for 2 to 3 minutes per side until golden brown. Remove from the skillet and set aside.
  5. Reduce the heat to medium and add the minced garlic. Cook for about 30 seconds until fragrant.
  6. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
  7. Stir in the heavy cream, Parmesan cheese, sun-dried tomatoes, and red pepper flakes if using.
  8. Return the pork to the skillet and spoon some of the sauce over the top.
  9. Cover and simmer over low heat for 15 to 20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
  10. Remove the pork and let it rest for 5 minutes before slicing.
  11. If you'd like a thicker sauce, mix the cornstarch with cold water and stir it into the skillet. Simmer for 2 to 3 minutes until thickened.
  12. Serve the sliced pork with plenty of the creamy Parmesan sauce and garnish with fresh basil.

Notes

  • Use freshly grated Parmesan for the smoothest sauce.
  • Do not overcook the pork or it may become dry.
  • Oil-packed sun-dried tomatoes provide the best flavor.
  • Let the pork rest before slicing to keep it juicy.
  • A meat thermometer ensures perfect results.