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This 30-minute marry me pork tenderloin recipe is so juicy and tender! Swoon over the elegant, flavor-packed creamy tomato sauce that has fresh basil and parmesan.
Try my Marry Me Chicken Soup or Marry Me Shrimp Pasta next.
Why you’ll love it
Move over, Marry Me Chicken. There’s a new romantic lead in town. This marry me pork tenderloin is here to steal hearts (and tastebuds) with its garlicky sun-dried tomato sauce that’s downright proposal-worthy. Honestly, I’m more in love with this pork version!
It’s another quick meal straight out of the S&L playbook, meaning it seems fancy but takes very little effort and uses everyday ingredients. When you serve up this easy pork tenderloin recipe, be prepared to make a serious commitment — to having seconds.
What you’ll need
- Pork tenderloin – this lean, budget-friendly protein cooks fast. Keep in mind it’s not the same as pork loin! They can’t be swapped here.
- Garlic powder – to give the pork itself lots of flavor along with salt & pepper
- Butter and olive oil – for pan frying
- Flour – to thicken the sauce
- Garlic – amps up the savory flavor
- White wine – use one you’d drink (not cooking wine) like sauvignon blanc or pinot gris
- Heavy cream – for that unmatched luscious texture
- Tomato paste – adds concentrated tomato flavor
- Sun-dried tomatoes – I like the kind packed in oil (drained first)
- Oregano – a pop of herby flavor
- Crushed red pepper – to infuse gentle warmth throughout
- Parmesan – for cheesy goodness
- Basil – a burst of freshness to complement the tomatoes
Pro tip
Use parmesan cheese from a block that you’re grating yourself for best results. The pre-grated kind tends to clump together.
How to make marry me pork tenderloin
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Prep the tenderloin, and season with the garlic powder and salt & pepper. Heat up the oil and butter in a skillet, then pan fry the pork medallions on both sides until cooked through. Transfer to a plate. Add the flour and garlic to the pan, and make a roux.
Pour in the wine, and whisk until the flour is fully dissolved. Let it bubble until somewhat reduced. Stir in the heavy cream, tomato paste, sun-dried tomatoes, oregano, and red pepper flakes. Simmer until thickened.
Remove from the heat, and stir in the parmesan cheese and basil. Return the pork to the pan along with any plate juices. Taste, and season with salt & pepper as needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s my favorite Le Creuset skillet, and make sure to not overcook your pork! It’s done when an instant read thermometer reads 145F.
- Grate the parmesan with a Microplane zester for best texture and meltability.
- This splatter guard is handy for less cleanup.
Substitutions and variations
- You can sub the white wine with some chicken broth if needed. You may want to add in 1/2 teaspoon of Dijon mustard to the recipe if you go this route.
- Throw in some baby spinach at the same time as the parmesan and basil if you want more greens.
What to serve with marry me pork
- The sauce is the perfect match for a pile of Garlic Mashed Potatoes or my Stick of Butter Rice.
- For veggies, try my stovetop Easy Asparagus Recipe or Sautéed Green Beans. My Easy Roasted Sweet Potatoes are another great option.
- Round it out with my Super Simple Parmesan Arugula Salad.
Leftovers and storage
- Store for 3-4 days in the fridge in an airtight container.
- Reheat on the stove slowly over a low heat in a covered saucepan until warmed through.
- I don’t recommend freezing leftovers of this creamy pork tenderloin since the sauce can change texture.
If you made this pork tenderloin with marry me sauce, please leave a star rating and review below! You can also tag me on Instagram with photos of any S&L recipe you made.
Marry Me Pork Tenderloin
Ingredients
- 1 pound pork tenderloin
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon flour
- 4 cloves garlic minced
- 1/2 cup dry white wine or chicken broth
- 1 cup heavy/whipping cream
- 1 tablespoon tomato paste
- 1/3 cup sun-dried tomatoes see note
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup freshly grated parmesan cheese
- 1 small handful fresh basil chopped/torn
Instructions
- Trim excess fat and silver skin off the pork tenderloin and then cut into 1" thick rounds. Season with the garlic powder and salt & pepper.
- Add the oil and butter to a skillet over medium-high heat. Once the pan is nice and hot, add the pork and cook for about 3-4 minutes/side until golden and cooked through. Transfer to a plate and lightly tent with foil to keep it warm.
- Reduce the heat to medium, and add the flour and garlic to the skillet. Let it cook for about a minute or so, stirring often.
- Pour in the wine and whisk it until the flour has dissolved. Let it bubble until the liquid has reduced by half.
- Stir in the cream, tomato paste, sun-dried tomatoes, oregano, and crushed red pepper flakes. Simmer for a few minutes until it's thickened to your preferred consistency.
- Turn the burner off and then stir in the parmesan and basil.
- Add the pork back to the skillet (and any juices from the plate) and spoon some sauce over top. Season with extra salt & pepper as needed and enjoy immediately.
Notes
- If your sun-dried tomatoes are packed in oil, drain them first. If they aren’t already cut into small pieces/strips, I recommend chopping them.
- Pork is safe to eat at an internal temperature of 145F and slightly pink inside.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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