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Quick and delicious Pork Tenderloin with a luscious bacon and sun-dried tomato cream sauce cooks up in onlyΒ 30 minutes! Easy comfort food.

If you like quick and easy dinners big on flavor, this pork tenderloin will rock your world.

Your family will wonder if you ordered take-out from an Italian restaurant up the street, but no. You just whipped this up in the kitchen in the last half hour. Fancy.

Four servings of pork tenderloin in a blue cast iron skillet. The tenderloin is in a sun dreid tomato creak sauce, and visible in the light pink-tinted sauce are small pieces of sun-dried tomatoes.

By the way, this is another recipe from my Culinary final last week (along with this chicken and two other recipes). And I selected it because it was deceptively simple.

Start by searing the pork in a hot pan, then transfer it to the oven to finish cooking.

Add shallots, sun-dried tomatoes, fresh sage, fresh parsley, and BACON to the pan and cook until softened. Stir in wine and cream, simmer, and you’re done.

Serve with mashed potatoes and a simple salad for a delicious, elegant meal. Even on a Monday!

Four servings of pork tenderloin in a blue cast iron skillet. The tenderloin is in a sun dreid tomato creak sauce, and visible in the light pink-tinted sauce are small pieces of sun-dried tomatoes.

Pork Tenderloin with Bacon and Sun-Dried Tomato Cream Sauce

Quick and delicious is Pork Tenderloin with Cream Sauce has bacon, sun-dried tomatoes, and is ready in only 30 minutes! It's easy comfort food with big flavors, and it's ready fast.
5 from 10 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 4 servings
Course Main Course
Cuisine American
Calories 352


  • 1 pound pork tenderloin sliced into 4 equal pieces
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 shallots , minced
  • 2 slices bacon
  • 2 tablespoons fresh parsley minced
  • 2 tablespoons fresh sage leaves minced
  • 2 tablespoons sun-dried tomatoes chopped (see notes)
  • Β½ cup dry white wine (see notes)
  • Β½ cup heavy cream
  • Mashed potatoes for serving, optional


  • Preheat oven to 400 degrees. Line a rimmed baking sheet with foil for easy cleanup. 
  • Season the pork with salt and pepper on both sides. Heat the oil in a large skillet over medium-high heat until shimmering.
  • Add pork in a single layer to skillet and cook until browned on one side, about 3 minutes. Flip and continue to cook until browned on the other side, about 3 minutes longer. 
  • Transfer to prepared baking sheet and place in oven. Bake until a thermometer reaches 145 degrees, about 5 to 7 minutes.
  • Meanwhile, to the same skillet, add the shallots, bacon, parsley, sage, and sun-dried tomatoes. Cook until the shallots have softened, about 5 minutes, stirring occasionally.
  • Stir in the wine, scraping up any brown bites from the bottom of the pan. Add the cream and heat to boil. Reduce heat slightly and simmer about 5 minutes, uncovered, until the sauce thickens.
  • Return pork to the pan with the sauce and toss to coat. Serve with mashed potatoes if desired. 


  1. Dried (but soft) or oil-packed sun-dried-tomatoes may be used.
  2. Chicken broth may be substituted for the white wine.
  3. Adapted from Betty Crocker's Italian Cooking.


Calories: 352kcalCarbohydrates: 6gProtein: 27gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 118mgSodium: 151mgPotassium: 668mgFiber: 1gSugar: 2gVitamin A: 630IUVitamin C: 5mgCalcium: 58mgIron: 2mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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  1. It was very tender and tasty. The sauce was great over the pork and mashed potatoes. Highly recommend this recipe.5 stars

  2. Made this fiancΓ©’ comment was “this is restaurant quality”
    Definitely will make again πŸ˜€ Β I would post a picture of it if I knew how5 stars

    1. It could work! I’m sure it would be delicious! I feel like I need to try it immediately that way, it might even be better than pork. :D Thanks!

  3. Β I love this recipe and I’ve made it several times. Do you think it would be able to be made ahead of time? I want to bring it to a family after having a baby and I’m wondering if it could be made and then heated up?Β 5 stars

  4. I am a big fan of pork tenderloin, but I’ve never had it quite like this. These flavors are fantastic – sage, sun dried tomatoes, white wine, and bacon ie, the greatest food ever created! Sounds perfect for entertaining!5 stars

  5. This is lovely Meggan! We just had pork tenderloin with sage last weekend! One of my fave combos :) Super yum!

  6. I love pork tenderloin, I grilled one up myself this weekend but it wasn’t as fancy as this. I love all the flavors I need to try this recipe next time.5 stars