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Marry Me Pork Tenderloin Medallions
25 min 
Prep 15 min 
Serves 4
Ingredients
- For Pork Tenderloin:
- 1lb. pork tenderloin
- 2 tbsp. olive oil
- 1 tbsp. Creole seasoning
- 1 tsp. onion powder
- 1 tsp. garlic powder
- For Creamy Sauce:
- 2 tbsp. butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 cup grated Parmesan
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Ingredients
- For Pork Tenderloin:
- 1lb. pork tenderloin
- 2 tbsp. olive oil
- 1 tbsp. Creole seasoning
- 1 tsp. onion powder
- 1 tsp. garlic powder
- For Creamy Sauce:
- 2 tbsp. butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 cup grated Parmesan
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Directions
Preheat your oven to 375 degrees F.
In a small bowl, mix Creole seasoning, onion powder and garlic powder. Rub the spice mixture evenly over the pork tenderloin.
In an oven-safe skillet, heat olive oil over medium-high heat. Sear the pork tenderloin on all sides until golden brown, remove from heat and set to the side. This should take about 4–5 minutes.
In the same skillet, add butter and minced garlic. Saute until fragrant. Pour in chicken broth, heavy cream, sun-dried tomatoes, dried oregano, and dried basil. Stir well.
Return the seared pork tenderloin to the skillet. Transfer the skillet to the preheated oven. Bake for about 20 minutes until the pork tenderloin reaches an internal temperature of 145–160 degrees F with a 3-minute rest.
Sprinkle grated Parmesan over the pork tenderloin. Broil for an additional 2–3 minutes until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh parsley if desired.
Slice the Pork Tenderloin into medallions. Serve with the creamy sauce over the top.