Panko Crusted Pork Tenderloin with Dijon Cream Sauce

Pork tenderloin, marinated in buttermilk, breaded with panko and baked. Served with Dijon mustard cream sauce.

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Photography Credit: Elise Bauer

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.

Panko Crusted Pork Tenderloin

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

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  • Prep time: 1 hour
  • Cook time: 1 hour
  • Yield: Serves 4

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

Method

1 Marinate pork tenderloin: Combine the marinade ingredients (buttermilk, Dijon mustard, brown sugar, salt) in a medium bowl. Add the pork tenderloin to the marinade.

Cover with plastic wrap and refrigerate for at least one hour, or up to overnight.

Remove the pork tenderloin from the refrigerator an hour before you intend to cook it.

2 Toast the panko breadcrumbs: Heat a thick-bottomed sauté pan on medium high heat. Add the panko breadcrumbs to the pan. Lower the heat to medium and slowly toast the panko breadcrumbs until golden brown.

Remove from heat. Stir the olive oil, salt, and pepper into the panko breadcrumbs until they are well coated.

3 Dredge tenderloin in toasted panko: Preheat the oven to 375°F. Line a roasting pan with aluminum foil and place a baking rack or roasting rack over it. Place the toasted panko in a shallow bowl for dredging. Remove the pork tenderloin from the buttermilk marinade and place it in the bowl of breadcrumbs. Dredge the tenderloin in the breadcrumbs, pressing the tenderloin firmly into the crumbs as you roll it to help the crumbs adhere.

4 Bake: Place the breaded tenderloin on the baking rack and bake at 375°F for 30 to 40 minutes, until the internal temperature is 145°F. (Please note that the USDA now recommends that pork be cooked to 145°F, meaning the cooked pork will be a little pink, and that's perfectly okay.)

Remove the pork from the oven when done and let rest on the rack for 10 to 15 minutes while you make the sauce.

5 Make sauce: To make the sauce, melt a tablespoon of butter in a shallow saucepan. Add the minced shallots and cook on medium heat until softened, about 3 to 4 minutes. Add the minced garlic and cook a minute more.

Add one cup of cream, the mustard, salt, and pepper to the shallots. Stir to combine and let come to a simmer.

Simmer gently until slightly thickened, 2 to 3 minutes. Stir in 1 Tbsp of chopped parsley. Set aside until ready to serve. (If you need to reheat the sauce to serve and it has thickened up, loosen it with a little water while you reheat.)

6 Slice tenderloin and serve with sauce: Gently transfer the pork tenderloin to a cutting board and slice into 1/2-inch thick medallions. Place sauce on a serving platter and place the pork medallions on top of the sauce. Sprinkle everything with chopped parsley.

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Showing 4 of 36 Comments

  • Vanessa

    Hi Elise. This dish was part of our Thanksgiving menu yesterday, and it was incredibly delicious! Thank you for sharing. I always look for something untraditional to make for holiday tables, and this fit the bill. I had two 1.5-lb pork loins, which I marinated overnight in the buttermilk, mustard, salt and brown sugar mixture. Toasting the Panko crumbs was a revelation! Never had done it before, but the color and flavor that toasting gave them was awesome. I added about 1/2 cup of sherry to the sauce, but otherwise followed your instructions to a tee. It was DELICIOUS! Perfect flavor and texture, and was beautiful to look at on a serving dish. Excellent recipe!

  • Tiffany

    I made this tonight with the adjustment of regular bread crumbs because I sadly did not have enough Panko crumbs. It was delicious! Definitely a hit and I will be trying it again.

  • Valerie

    Please tell me which type of cream would be best. Half & half…whipping??

  • Deborah

    This is an excellent recipe, made it last evening and we loved it! Two things. I left out the shallot and garlic because I can’t eat them, and it was still delicious. Also, it took longer to get to 145 degrees than the recipe said, so I cut the tenderloin into three pieces; it probably took an extra 15 minutes. (Will check my oven temp!) But overall, fantastic combination of crispy coating, delicious pork, and tart creamy sauce!

  • Kira

    This is an amazing recipe! I wanted to make a crusted tenderloin and came across your recipe and just had to try it. I made a different crust for it though! I mixed a little of panko crumbs with some seasoned bread crumbs I had made earlier, then mixed both of those with pistachios, almonds and cashews I had chopped in the processor! Was the best tenderloin I have ever had, and the sauce was so rich and delicious! This was so good I am making it again only a week later!

    Kira

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