Begin by patting the pork tenderloin dry with paper towels to ensure a good sear. Cut the tenderloin into 1-inch medallions and season each piece generously with garlic powder, salt, and black pepper.

Heat a large skillet over medium-high heat and add 2 tablespoons of butter and 1 tablespoon of olive oil. Once the butter is foamy, add the seasoned pork medallions to the pan. Sear each side for 3-4 minutes until golden-brown and cooked through, then remove them from the skillet and set aside.

In the same skillet, lower the heat slightly and add 2 tablespoons of flour and 2 minced cloves of garlic. Whisk the mixture for 1 minute.

Pour in 1 cup of white wine, scraping up the brown bits from the bottom of the pan. Let the wine simmer for about 3-4 minutes, allowing it to reduce by half.

Reduce the heat to low and whisk in 1 cup of heavy cream, followed by 3 tablespoons of tomato paste, 1 cup of chopped sun-dried tomatoes, 1 teaspoon of oregano, 1/4 teaspoon of crushed red pepper, and a pinch of nutmeg.

Remove the skillet from the heat and stir in 1/2 cup of freshly grated Parmesan cheese until it melts smoothly into the sauce.

Return the golden-brown pork medallions back to the skillet, ensuring that each piece is thoroughly coated in the creamy sauce.

Serve your Sun-Dried Tomato Marry Me Pork Tenderloin immediately, garnished with the remaining fresh basil.