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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 Pork Tenderloin with a luscious bacon and sun-dried tomato cream sauce cooks up in only 30 minutes! Easy comfort food. 
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 328kcal


  • 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 minced fresh parsley
  • 2 tablespoons minced fresh sage leaves
  • 2 tablespoons chopped sun-dried tomatoes (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. 


  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: 328kcal