This 30-minute Marry Me pork tenderloin is juicy, tender, and finished with an elegant, flavor-packed creamy tomato sauce accented by fresh basil and Parmesan.
Try the Marry Me Chicken Soup or Marry Me Shrimp Pasta next.
Why you’ll love it
Move over Marry Me Chicken — this Marry Me pork tenderloin brings a garlicky sun-dried tomato sauce that’s truly proposal-worthy. It feels fancy but comes together quickly with everyday ingredients, making it an ideal weeknight dinner when you want something impressive with minimal effort. The pork stays tender and the sauce is rich with bright basil and savory Parmesan.
What you’ll need
- Pork tenderloin – lean and quick-cooking; not the same as pork loin.
- Garlic powder – seasons the pork along with salt and pepper.
- Butter and olive oil – for pan-frying.
- Flour – to build a roux and thicken the sauce.
- Garlic – fresh, for savory depth.
- White wine – use a drinking-quality dry white like sauvignon blanc or pinot gris (or swap chicken broth).
- Heavy cream – gives the sauce a silky, luxurious texture.
- Tomato paste – concentrates tomato flavor.
- Sun-dried tomatoes – the oil-packed variety (drained) adds sweet-tart intensity.
- Oregano – a hint of herbal warmth.
- Crushed red pepper – for a gentle kick.
- Parmesan – freshly grated for best melt and flavor.
- Basil – torn or chopped for a fresh finish.
Pro tip
Grate Parmesan from a block for the best texture and meltability; pre-grated cheese can clump and won’t melt as smoothly.
How to make marry me pork tenderloin
This overview accompanies step-by-step photos. Full ingredient amounts and instructions are provided in the recipe card below.
Trim the tenderloin and slice into medallions about 1″ thick. Season with garlic powder, salt, and pepper. Heat butter and olive oil in a skillet until hot, then sear the pork medallions 3–4 minutes per side until golden and cooked through. Transfer the cooked pork to a plate and tent with foil to keep warm.
Reduce the heat to medium. Add the flour and minced garlic to the skillet to form a quick roux and cook for about a minute. Pour in the wine, whisking to dissolve the flour, and let it reduce until slightly thickened. Stir in heavy cream, tomato paste, chopped sun-dried tomatoes, oregano, and crushed red pepper flakes. Simmer until the sauce reaches your preferred consistency.
Remove the pan from heat and stir in freshly grated Parmesan and torn basil. Return the pork to the skillet along with any juices from the plate, spoon the sauce over the medallions, taste, and adjust seasoning with salt and pepper. Serve immediately.
Tools for this recipe
A few reliable tools make this dish easier: a heavy skillet for even searing, an instant-read thermometer to check doneness (145°F for pork), and a Microplane for grating Parmesan.
- A good skillet—cast iron or enameled—helps get a golden crust without overcooking.
- An instant-read thermometer ensures the pork hits 145°F for safe, juicy results.
- A fine grater gives the best texture for fresh Parmesan.
Substitutions and variations
- Swap white wine for chicken broth if preferred; add 1/2 teaspoon Dijon mustard to boost flavor when skipping wine.
- Stir in baby spinach with the Parmesan and basil for extra greens and color.
What to serve with marry me pork
- The creamy tomato sauce is perfect over garlic mashed potatoes or a buttery rice.
- Pair with simple vegetables like steamed asparagus, sautéed green beans, or roasted sweet potatoes.
- A light arugula salad with Parmesan balances the richness of the dish.
Leftovers and storage
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat gently on the stovetop over low heat in a covered pan until warmed through.
- Freezing is not recommended, as the cream-based sauce may change texture when thawed.
More easy pork recipes
- Teriyaki Pork Tenderloin
- Boursin Pork Chops
- Pulled Pork
- Creamy Garlic Pork Chops
- Easy Baked Pork Tenderloin
If you make this Marry Me pork tenderloin, please leave a star rating and a review. Photos and feedback are always appreciated.
Marry Me Pork Tenderloin
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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
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Trim excess fat and silver skin from the pork and slice into 1″ rounds. Season with garlic powder, salt, and pepper.
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Heat oil and butter in a skillet over medium-high. When hot, add pork and cook about 3–4 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
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Lower heat to medium. Add flour and minced garlic to the pan and cook, stirring, for about a minute to form a roux.
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Pour in wine and whisk until the flour dissolves. Let it bubble until reduced by about half.
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Stir in cream, tomato paste, sun-dried tomatoes, oregano, and red pepper flakes. Simmer a few minutes until thickened.
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Remove from heat and stir in Parmesan and basil.
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Return the pork to the skillet with any juices, spoon sauce over the top, adjust seasoning, and serve immediately.
Notes
- If using oil-packed sun-dried tomatoes, drain and chop them if they aren’t already in small pieces.
- Pork is safe at an internal temperature of 145°F and may be slightly pink in the center.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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