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Quick and delicious Pork Tenderloin with a luscious bacon and sun-dried tomato cream sauce cooks up in only 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.
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!
Pork Tenderloin with Bacon and Sun-Dried Tomato Cream Sauce
- 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)
- ½ cup dry white wine (see notes)
- ½ 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.
- Dried (but soft) or oil-packed sun-dried-tomatoes may be used.
- Chicken broth may be substituted for the white wine.
- Adapted from Betty Crocker's Italian Cooking.
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.