Pat the pork dry with paper towels. Sprinkle salt, pepper, and paprika evenly. Rub the seasoning well on all sides. This helps build strong flavor before cooking.

Heat olive oil in a large skillet over medium heat. Add the pork tenderloin. Sear each side for 2–3 minutes until golden brown. This locks in juices and gives great taste.

Take the pork out of the pan. Place it on a plate. Do not cut it yet. Let it rest while you prepare the sauce.

In the same pan, add minced garlic. Stir for about 30 seconds. Cook until fragrant but not burned. This step builds the base of your creamy sauce.

Pour in chicken broth and heavy cream. Stir well and scrape the pan. This mixes all the flavors together and creates a smooth sauce.

Add Parmesan cheese and sun-dried tomatoes. Stir until the cheese melts. The sauce becomes thick and creamy with rich flavor.

Add Italian seasoning and chili flakes if you like heat. Taste the sauce and adjust salt if needed. Let it simmer for 3–5 minutes.

Place the pork back into the pan. Spoon sauce over it. Let it cook in the sauce for 10–15 minutes until fully cooked.

Use a thermometer if possible. The inside should reach 63°C (145°F). This ensures safe and juicy pork.

Remove the pork and let it rest for 5 minutes. Slice into thick pieces. Pour extra sauce on top before serving.