Pork Tenderloin with Sun-dried Tomato Cream Sauce



My grandfather was a pig farmer, so growing up I ate a lot of pork: sausage, bacon, country ham, cracklins, pig fries, pork chops, ribs, pulled pork, pork roast, ham….

These days, one of my favorite meats to serve when company comes to dinner is pork tenderloin. You may remember when I was recapping my best meals of 2009 that #7 on the list was my mushroom risotto and this pork dish. It truly is an incredibly outrageously delicious meal- quite possibly one of the best things I cook.

Certain friends of mine request that I make it again and again . And again. So if you want to feel like a star chef, I suggest you take my advice and make this!

Pork Tenderloin with Sun-dried Tomato Cream Sauce

Serves 6-8. Adapted from allrecipes.com.


2 Tbsp olive oil

1/2 cup chopped prosciutto

1/2 tsp dried sage

2 Tbsp chopped fresh parsley

3 Tbsp chopped oil-packed sun-dried tomatoes

1/2 cup chopped onion

2 (1 lb) pork tenderloins

1 cup chicken broth

1 cup heavy cream

1/2 tsp salt

1 tsp black pepper


Preheat oven to 425. Spray 11 x 14 baking dish with oil, sprinkle salt and pepper on pork tenderloins, place in dish. Bake for 25-30 minutes.

While the pork is baking, heat oil in a large skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion about 5 minutes, until onion is tender. Stir the broth and cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low and simmer 20 minutes, stirring occasionally, until sauce is thickened.

Once everything is done cooking, you have a couple of options on the presentation and service. You can either move the tenderloins from the baking dish to a serving platter, pour the sauce over them and place on the table to be cut and served, or you can plate it up at the stove. This is the way that I do it most often. First I slice the pork into medallions (making sure it has rested first of course). Since I always pair the pork with this Mushroom Risotto, my next step is to put some of the risotto on the plate, then arrange the medallions around/on it, pouring the sauce on them to finish. A side of green salad makes the meal complete!