Marry Me Pork Tenderloin
By Emily Carter
Ingredients
Tenderloin:
- 1 pork tenderloin ~500g ·
- 1 tsp salt ·
- ½ tsp pepper ·
- ½ tsp garlic powder ·
- ½ tsp smoked paprika ·
- ½ tsp Italian seasoning ·
- 1 tsp olive oil
Sauce:
- 2 tbsp sun-dried tomato jar oil ·
- 4 garlic cloves minced ·
- 1 tbsp double-concentrated tomato paste ·
- ⅓ cup 55g sun-dried tomatoes chopped ·
- ½ cup 120ml white wine ·
- ¾ cup 180ml chicken stock ·
- 1 cup 240ml heavy cream 36%+ ·
- ½ cup 50g block Parmesan; off heat ·
- 2 handfuls spinach ·
- ¼ tsp red pepper flakes ·
- ½ tsp Italian seasoning ·
- ¼ cup fresh basil; off heat
Instructions
- Preheat oven to 375°F / 190°C. Pat the tenderloin dry. Rub with oil. Season all sides. Press firmly.
- Heat the tomato oil over medium-high heat. Sear tenderloin 90 sec per side across 4 rotations, 6 min total until golden all over. Transfer to plate.
- Same pan garlic 60 sec. Tomato paste 90 sec until brick red. Sun-dried tomatoes 30 sec.
- Wine scrape pan, reduce 90 sec. Stock reduce 2 min. Reduce to medium-low. Cream + seasonings simmer gently 2 min.
- Return tenderloin to the pan. Spoon sauce over. Transfer to oven uncovered. Roast 18 to 22 min until 145°F / 63°C.
- Transfer to the board. Tent with foil. Rest 5 minutes.
- Slice into 1-inch medallions. Place the pan on low heat. Off heat Parmesan in 3 stages. Add spinach wilt for 60 sec.
- Return medallions. Spoon sauce over every surface. Basil off heat. Serve immediately.
Notes
Dry tenderloin: Cooked past 145°F. Always use a thermometer. Pale exterior: Sear not long enough or pan not hot enough. 90 sec per rotation minimum. Thin sauce: Simmer 2 extra minutes before cream. Ensure 36%+ cream and block Parmesan off the heat. Slow cooker: Sear first. Build sauce. Transfer for 3 to 4 hours. Add Parmesan and basil after opening the lid.