Sun-Dried Tomato Alfredo with Grilled Pork

This delicious, creamy, sun-dried tomato Alfredo pasta is paired with tender, flavorful Smithfield pork medallions for an easy and impressive semi-homemade dinner!

Hey Friends! Today, I’m back with another quick dinner recipe. In this post, we will make creamy fettuccine Alfredo with tender pork tenderloin and sun-dried tomatoes!

Believe it or not, this recipe takes less than 30 minutes! Since we’ll be using a pre-seasoned and marinated pork tenderloin and jarred Alfredo sauce, most of the work is already done. The pork is seasoned and marinated with the savory flavors of roasted garlic and cracked black pepper. All we have to do is slice and grill it! This creamy sun-dried tomato pasta is impressive enough to be a date night meal but easy enough to whip together on busy weekdays.

Now, before I get too carried away with how delicious this simple, semi-homemade dinner is, let’s get into the ingredient list!

Ingredients for Grilled Pork and Sun-Dried Tomato Alfredo Pasta

You only need a few simple ingredients to make this delicious meal. Thanks to Smithfield – which can be found in most grocery stores – you don’t have to worry about extra prep time to marinate the tasty pork tenderloin. Here’s everything you need to make tender pork medallions with sun-dried tomato fettuccini Alfredo.

• Smithfield Pork Tenderloin: I used Smithfield’s roasted garlic and black pepper pork tenderloin for this recipe, but they also have a lemon and garlic marinated tenderloin that would taste delicious as well!
• Fettuccine Pasta: buy whatever’s on sale, and use whatever you have!
• Alfredo Sauce: use your favorite brand of jarred Alfredo sauce. Prego roasted garlic and Parmesan is my go-to!
• Sun-Dried Tomatoes: I use dry sun-dried tomatoes rather than jarred tomatoes in oil.
• Minced Garlic: fresh minced garlic cloves are best for the flavor here, but you can use jarred if it’s what you have!

Can I make homemade Alfredo sauce instead of using jarred? 

If you have the time and want a more classic Alfredo taste, you can certainly make your own! You’ll need heavy cream, butter, and some seasonings to make homemade Alfredo. However, you can’t beat the convenience of jarred Alfredo sauce!

I find jarred Alfredo sauce too bland; how can I make it taste better?

I get it—jarred Alfredo sauce isn’t always the best. But it’s super simple to spruce up the creamy sauce to make it taste homemade! I shared some of my favorite tips for improving jarred Alfredo sauce in my vegetarian lasagna recipe. The secret is simple: adding herbs and spices, cheese, or chicken broth to add layers of flavor to an unimpressive sauce. These easy hacks take minimal time, but your taste buds will thank you!

What is the difference between dry sun-dried tomatoes and sun-dried tomatoes in oil?

Sundried tomatoes are typically packaged in two ways: dry in a bag or container and jarred in oil. Which type you use really comes down to the kind of recipe you’re making and the texture you want. Dry sun-dried tomatoes have a chewier texture; if you aren’t cooking them in a liquid or sauce, they should be rehydrated. Oil-packed tomatoes can be used right out of the jar. I use dry, sun-dried tomatoes in this recipe since I cook them in the creamy Alfredo sauce! They add so much flavor – a little sweet, a little tangy, and rich.

How to Make Sun-Dried Tomato Alfredo with Pork Medallions (+ Video Tutorial)

You can make this delicious pasta dish in under 30 minutes thanks to a few key ingredients. Pre-seasoned Smithfield pork tenderloin and store-bought Alfredo sauce make this dish perfect for special occasions or quick dinners!

1. Make the Pasta: Boil a large pot of salted water on the stovetop and cook your pasta until al dente, according to package instructions.
2. Cook the Garlic & Black Pepper Pork: Next, slice the Smithfield pork tenderloin into medallions about 1/2-inch thick. Cook them in a pre-heated skillet over medium to medium-high heat with olive oil or vegetable oil. They only need about 3 minutes per side to cook perfectly! Remove it from the skillet and set it aside.
3. Make the Sun-Dried Tomato Alfredo Sauce: Turn the heat down to medium. In the same skillet, add the fresh garlic and chopped sun-dried tomatoes. Sauté for one minute, add the Alfredo sauce, and season everything with salt and pepper. Heat the simple sauce until it’s hot and bubbling.
4. Add the Pasta: Transfer the pasta to the skillet with the Alfredo sauce once the pasta is finished cooking. Reserve ½-1 cups of pasta water to thin the sauce if it becomes too thick. Mix the pasta until it’s well-coated with the sauce, add the pork medallions back to the skillet, and you’re done!

Video Tutorial for Sun-Dried Tomato Alfredo

Want to see exactly how I make this easy dinner recipe? Watch my video tutorial below! You can print out the recipe card and follow along step by step. If you want more easy-to-follow video tutorials, be sure to subscribe to I Heart Recipes on YouTube!

Tips and Tricks for Making Sun-Dried Tomato Alfredo Pasta

Now, y’all always know I don’t recommend straying too far from Cousin Rosie’s guidance. I want to make sure my cousins get the best recipe and results every time! If you want some tips and tricks to ramp up the flavor in this dish, here are a few ideas: 

• If you don’t like pork, you can easily substitute pan-fried chicken breasts seasoned with salt, pepper, and garlic powder.
• Parmesan cheese makes everything better—but especially Alfredo! Add fresh grated Parmesan cheese to the sauce and extra Parmesan on top of the pasta.
• If you want the flavor of sun-dried tomatoes in the sauce but don’t want chunks, blend them in a food processor or high-speed blender before adding them to the sauce. The tomatoes will blend right into the smooth, rich sauce.
• Store leftovers in an airtight container in the fridge for 3-4 days! The creamy pasta might need to be thinned a bit when reheating. Use milk, cream, or chicken broth to loosen it up.
• Want more fresh flavor? Use herbs, baby! For color and flavor, use fresh basil, thyme, or parsley.
• This sun-dried tomato Alfredo recipe can be made with just about any pasta, including regular spaghetti. If you don’t want fettuccine, use penne, rotini, or mostaccioli.
• Alfredo sauce is delicious with a little heat. If you like a mild kick, use red pepper flakes or paprika.

What do you serve with sun-dried tomato Alfredo and pork?

Need some side options? This is a pretty hearty meal, so keep it light! I love this dish paired with classic garlic bread, breadsticks, or homemade dinner rolls. It would also be great with roasted vegetables or a side salad!

More Easy Pasta Recipes to Try

If you loved this sun-dried tomato Alfredo pasta, you’ve gotta try my other easy pasta recipes! Whether you’re cooking for date night or the whole family, creamy pasta is the way to go!

• Fettuccine Alfredo Carbonara
• Seafood Alfredo
• Lite Creamy Cajun Pasta
• Cheese Tortellini in a Creamy Mushroom Alfredo
• Lemony Chicken & Bacon Bucatini
• Baked Vegetable Ziti

Don’t forget to follow along with all things Rosie and I Heart Recipes by following me on social media! You can find me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out all my cookbooks! My brand-new Cousin Rosie Holiday Cookbook is available now!

Recipe Inspiration from Smithfield

I shared the video tutorial and printable recipe for this amazing pasta dish. For additional recipe inspiration, be sure to check out Smithfield’s recipes, including a recipe for Grilled Pork & Potato Planks! This video post & video was sponsored by Smithfield. All opinions are mine.