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Close-up view of golden-brown seared pork tenderloin smothered in a rich, creamy sauce with specks of chopped sun-dried tomatoes and basil.

Marry Me Pork Tenderloin: A Creamy Sun-Dried Tomato Masterpiece

Tender, pan-seared pork medallions smothered in a thick, light-orange sun-dried tomato cream sauce. Served over fluffy mashed potatoes with crisp steamed green beans, this visually stunning dish is the ultimate comforting dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs pork tenderloin (680g), cut into 1-inch medallions
  • 0.25 cup all-purpose flour (30g), for dredging
  • 1 tbsp olive oil (15ml)
  • 1 tbsp unsalted butter (15g)
  • 3 cloves garlic (15g), minced
  • 0.5 cup sun-dried tomatoes (75g), chopped
  • 0.5 cup chicken broth (120ml)
  • 1 cup heavy whipping cream (240ml)
  • 0.25 cup Parmesan cheese (25g), grated
  • 0.25 cup fresh basil (10g), finely chopped
  • 4 sprigs fresh thyme for garnish
  • 1.5 lbs Yukon gold potatoes (680g), peeled and cubed
  • 0.25 cup milk (60ml)
  • 2 tbsp butter (30g)
  • 0.5 lb fresh green beans (225g), trimmed

Equipment

  • 1 Large Skillet Cast iron or heavy stainless steel for optimal searing.
  • 1 Potato Masher For fluffy mashed potatoes.

Method
 

Step-by-Step Cooking Guide
  1. Boil the cubed potatoes in salted water for 15-20 minutes until tender. Drain, then mash with milk and butter until fluffy. Meanwhile, steam the green beans for 5-7 minutes until crisp-tender. Keep sides warm.
  2. Mix flour with salt and pepper. Lightly press each pork tenderloin medallion into the flour mixture, shaking off any excess.
  3. Heat olive oil and butter in a large skillet over medium-high heat. Add the pork and sear for 3-4 minutes per side until a deep golden-brown crust forms. Remove to a plate.
  4. Reduce heat to medium. Add minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for 1 minute. Pour in the chicken broth, scraping the bottom of the pan to release the fond.
  5. Reduce heat to low. Whisk in the heavy cream and Parmesan cheese. Simmer for 3-4 minutes until the sauce thickens and turns a light-orange hue. Stir in the finely chopped fresh basil.
  6. Serve the pork medallions over a bed of mashed potatoes, smothered in the creamy sauce, with green beans on the side. Top with fresh thyme sprigs.

Notes

Allow your pork tenderloin to sit at room temperature for 20 minutes before searing for even cooking.
Use a splash of extra chicken broth if you need to thin out the sauce during reheating.