Panko Crusted Pork Tenderloin with Dijon Cream Sauce

Combine the marinade ingredients (buttermilk, Dijon mustard, brown sugar, and 1 teaspoon 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.

Preheat the oven to 375°F. Line a roasting pan with aluminum foil and place a baking rack or roasting rack over it.

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, 1/2 teaspoon salt, and pepper into the panko breadcrumbs until they are well coated.

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 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 the cream, 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 tablespoon 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.)

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