Panko Crusted Pork Tenderloin with Dijon Cream Sauce

We all know what magic a buttermilk marinade can do for chicken, but have you ever tried a buttermilk marinade for pork? It’s lovely!

In this recipe we marinate pork tenderloin in buttermilk with some brown sugar, Dijon mustard, and salt, and then roll it in toasted panko breadcrumbs and bake it until done.

The buttermilk infuses the pork with a little tang, and the panko provides a nice crunchy crust to the rounds. We serve the tenderloin with a sauce made with shallots, cream, and Dijon. So elegant! (And easy.)

Panko Crusted Pork Tenderloin with Dijon Cream Sauce Recipe

Ingredients

• 1 1/4 to 1 1/2 pound pork tenderloin
• 3/4 cup buttermilk
• 1 Tbsp Dijon mustard
• 1 Tbsp brown sugar
• 1 teaspoon kosher salt

• 1 cup panko breadcrumbs
• 1 Tbsp olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

• 1 Tbsp 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

Read More: Panko Crusted Pork Tenderloin with Dijon Cream Sauce