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
- 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
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.
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.
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.
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.
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.)
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.