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Zutaten

• 1 pound pork tenderloin
• 1/2 teaspoon garlic powder
• Salt & pepper (to taste)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon flour
• 4 cloves garlic (minced)
• 1/2 cup dry white wine (or chicken broth)
• 1 cup heavy/whipping cream
• 1 tablespoon tomato paste
• 1/3 cup sun-dried tomatoes (see note)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup freshly grated parmesan cheese
• 1 small handful fresh basil (chopped/torn)

Zubereitung

1. 1

   Trim excess fat and silver skin off the pork tenderloin and then cut into 1" thick rounds. Season with the garlic powder and salt & pepper.

2. 2

   Add the oil and butter to a skillet over medium-high heat. Once the pan is nice and hot, add the pork and cook for about 3-4 minutes/side until golden and cooked through. Transfer to a plate and lightly tent with foil to keep it warm.

3. 3

   Reduce the heat to medium, and add the flour and garlic to the skillet. Let it cook for about a minute or so, stirring often.

4. 4

   Pour in the wine and whisk it until the flour has dissolved. Let it bubble until the liquid has reduced by half.

5. 5

   Stir in the cream, tomato paste, sun-dried tomatoes, oregano, and crushed red pepper flakes. Simmer for a few minutes until it's thickened to your preferred consistency.

6. 6

   Turn the burner off and then stir in the parmesan and basil.

7. 7

   Add the pork back to the skillet (and any juices from the plate) and spoon some sauce over top. Season with extra salt & pepper as needed and enjoy immediately.