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.