Tuscan Pork Tenderloin – Juicy Herb-Crusted Pork in a Creamy Garlic Parmesan Sun-Dried Tomato Sauce
Tuscan Pork Tenderloin is a creamy Italian-inspired main dish.It features tender seared pork in garlic Parmesan sauce.Sun-dried tomatoes and spinach add color and flavor.The sauce is rich, velvety, and herb-infused.Quick enough for weeknights yet elegant for guests.Best served with pasta, rice, or mashed potatoes.
Ingredients
- 1½ lbs (700g) pork tenderloin
- Salt and freshly ground black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- ½ cup chicken broth
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- ⅓ cup sun-dried tomatoes (chopped)
- 1 cup fresh spinach
- ½ teaspoon red pepper flakes (optional)
- Fresh basil or parsley for garnish
Instructions
- Pat pork tenderloin dry and season generously with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat.
- Sear pork on all sides until golden brown (about 6–8 minutes total). Remove and set aside.
- In the same pan, sauté garlic until fragrant.
- Add chicken broth and scrape up browned bits from the pan.
- Stir in heavy cream and Parmesan cheese; simmer until slightly thickened.
- Add sun-dried tomatoes, spinach, and red pepper flakes.
- Return pork to skillet and simmer 10–15 minutes, or until internal temperature reaches 145°F (63°C).
- Let rest 5 minutes before slicing. Spoon sauce over top and garnish with fresh herbs.
Notes
- Pork tenderloin cooks quickly—avoid overcooking.
- Use freshly grated Parmesan for best texture.
- Sun-dried tomatoes packed in oil add more flavour.
- Adjust cream thickness by simmering longer if needed.
- Deglazing the pan adds depth to the sauce.
- Spinach wilts quickly—add near the end.
- Let pork rest before slicing to retain juices.
- Store leftovers refrigerated for up to 3 days.