Marry Me Pork Tenderloin with Creamy Sun-Dried Tomato Sauce
By Miles Carr
Prep
10 min
Cook
25 min
Total
35 min
Servings
4
Level
Medium
A hot skillet and dry pork help form a tasty browned exterior on medallions of pork tenderloin. The browned drippings from the skillet are used to make the sauce, a pale orange, thick sauce. I like to serve a pork tenderloin medallion dish with sauce in a shallow pan to show some of the pork meat above the sauce.
Cut the pork tenderloin into 1-inch medallions and let sit at room temperature for 10-15 minutes before cooking. My favorite way to cook pork is with a cast-iron skillet, and I cook the pork over smoking oil. Don't add too many pork medallions to the skillet at once, or they will steam instead of developing a crust.
Do not turn the pork for 3-4 minutes per side. Signs that it's time to turn the pork include white coloring on one edge and dark brown coloring on the underside. Remove the pork from heat at 145°F (63°C). Tent the pork with foil while preparing the browned bits and sauce.
Lower the heat before adding cream. Cook the pork sauce until it thickens to the point where it coats a spoon. Cook the pork in the skillet for 1 minute to warm it, allowing the top half of the meat to remain out of the sauce. Serve garnished with whole basil leaves and red pepper flakes.
Why you'll love this recipe
- 1Dry rubs and shiny oils can create a dark brown crust on uncovered parts of the pork.
- 2Chicken broth helps to loosen browned bits of food stuck to the pan, enhancing the flavor of the sauce.
- 3Simmer the Parmesan sauce for 2-3 minutes until it coats the back of a spoon.
- 4Complete basil leaves are green against light orange pasta sauce. Adding whole basil leaves to the skillet meal makes it more attractive.
- 5The pork is placed back in the pan for 1 minute to prevent the crust from getting wet and soft.
- 6It takes 35 minutes and space for one pan, the same pan used for browning and sauce.
Ingredients
- •1 ½ lb pork tenderloin (sliced into 1-inch medallions)
- •2 tbsp olive oil (divided)
- •kosher salt (to taste)
- •freshly cracked black pepper (to taste)
- •½ cup oil-packed sun-dried tomatoes (minced)
- •3 cloves garlic (minced)
- •½ cup chicken broth
- •1 cup heavy cream (room temperature)
- •½ cup Parmesan cheese (freshly grated)
- •¼ cup fresh basil leaves (whole)
- •½ tsp red pepper flakes (adjust to taste)
Instructions
- 1
Trim any excess fat or silver skin from the pork tenderloin, then cut it into 1-inch medallions.
- 2
Pat the medallions extremely dry with paper towels, season with kosher salt and black pepper, and let them sit at room temperature for about 10-15 minutes.
- 3
Heat 2 tablespoons olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering and just starting to show wisps of smoke.
- 4
Set the medallions in the skillet without crowding them and sear for 3-4 minutes per side without moving them.
- 5
Flip the pork once the bottom edge looks opaque and the underside is rich, dark brown. Cook for another 3 minutes, until the internal temperature reaches 145°F (63°C).
- 6
Move the pork to a plate and tent it loosely with foil to rest.
- 7
Lower the heat to medium. Add a splash more oil if the skillet looks dry, then sauté the garlic and sun-dried tomatoes for about 60 seconds, until fragrant and softened.
- 8
Pour in 1/2 cup chicken broth and scrape the browned bits from the skillet with a wooden spoon. Cook until the liquid reduces by half.
- 9
Stir in 1 cup heavy cream, then whisk in 1/2 cup grated Parmesan cheese.
- 10
Simmer the sauce gently for 2-3 minutes, until it is thick and coats the back of a spoon.
- 11
Return the pork medallions to the skillet and warm them through for 1 minute.
- 12
Top with whole basil leaves and red pepper flakes. Serve immediately in a shallow ceramic dish.
FAQ
Nutrition (per serving)
485
Calories
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