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.)
More Pork Tenderloin Recipes for Busy Nights
- Pork Tenderloin With Apples
- Grilled Pork Tenderloin and Peaches
- Chipotle Citrus Marinated Pork Tenderloin
- Grilled Ginger Sesame Pork Tenderloin
- Pork Tenderloin With Figs and Onions
Panko Crusted Pork Tenderloin with Dijon Cream Sauce
For the pork tenderloin:
1 (1 1/4 to 1 1/2) pound pork tenderloin
3/4 cup buttermilk
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 1/2 teaspoons kosher salt, divided
1 cup panko breadcrumbs
1 tablespoon extra virgin olive oil
1/4 teaspoon freshly ground black pepper
For the sauce:
1 tablespoon butter
1 small shallot, minced (about 1 to 2 tablespoons)
1 small clove garlic, minced (about 1 teaspoon)
1 cup heavy cream
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1 pinch black pepper
2 tablespoons finely chopped fresh parsley
Marinate the pork tenderloin:
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:
Preheat the oven to 375°F. Line a roasting pan with aluminum foil and place a baking rack or roasting rack over 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, 1/2 teaspoon salt, and pepper into the panko breadcrumbs until they are well coated.
Dredge the tenderloin in toasted panko:
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.
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.)
Slice the 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 arrange the pork medallions on top of the sauce. Sprinkle everything with chopped parsley.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 19g||93%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 2g||6%|
|Total Sugars 7g|
|Vitamin C 5mg||25%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|