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Panko Crusted Pork Tenderloin with Dijon Cream Sauce
Panko Crusted Pork Tenderloin with Dijon Cream Sauce
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Prep Time:
8 minutes
Cook Time:
60 minutes
Total Time:
128 minutes
Buttermilk-marinated pork tenderloin, crispy panko crust, baked golden. Served with Dijon cream sauce.
Ingredients:
  • 1 1/4 to 1 1/2 pound pork tenderloin
  • 3/4 cup buttermilk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 1 cup panko breadcrumbs
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon butter
  • 1 small shallot, minced (about 1 to 2 Tbps)
  • 1 small clove garlic, minced (about 1 teaspoon)
  • 1 cup cream
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • A pinch of black pepper
  • 2 Tbsp finely chopped fresh parsley
Instructions:
  • Prepare a flavorful marinade by mixing buttermilk, Dijon mustard, brown sugar, and 1 teaspoon of salt in a bowl. Place the pork tenderloin in the marinade, cover with plastic wrap, and refrigerate for at least 1 hour or up to overnight. Take the pork out of the fridge an hour before cooking.
  • Preheat the oven to 375°F. Line a roasting pan with aluminum foil and place a baking or roasting rack on top.
  • Toast the panko breadcrumbs: In a thick-bottomed sauté pan over medium-high heat, add panko breadcrumbs. Toast the breadcrumbs on medium heat until golden brown. Remove from heat and toss with olive oil, 1/2 teaspoon salt, and pepper until well coated.
  • Coat the tenderloin in toasted panko: In a shallow bowl, place the toasted panko. Take the pork tenderloin out of the buttermilk marinade and coat it in the breadcrumbs, pressing firmly to make the crumbs stick.
  • Bake the breaded tenderloin on the rack for 30 to 40 minutes until the internal temperature reaches 145°F. Let it rest on the rack for 10 to 15 minutes before preparing the sauce.
  • Prepare the sauce: In a shallow saucepan, melt butter over medium heat. Sauté the shallots until softened, about 3 to 4 minutes. Add minced garlic and cook for an additional minute. Pour in the cream, mustard, salt, and pepper. Stir well and bring to a gentle simmer. Cook until slightly thickened, about 2 to 3 minutes. Mix in chopped parsley. Set aside for serving. If reheating is necessary, add a little water to loosen the sauce.
  • Prepare a delightful dish: Transfer the pork tenderloin to a cutting board and slice into 1/2-inch thick medallions. Place sauce on a serving platter and top with the pork medallions. Garnish with chopped parsley for a finishing touch.

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