No ImagePanko Crusted Pork Tenderloin with Dijon Cream Sauce

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  1. Nathan

    Restaurant quality…My partner and I loved it! I added a little extra salt to the sauce, and I wish I wouldn’t have, but he thought it was perfect. I plan on using that sauce for a surf and turf and maybe a few pasta dishes soon! It was simply lovely! Thanks for sharing it with the world.


  2. Bogie

    Can you prepare this with breadcrumbs the day before and wrap in plastic wrap until ready to bake?

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  3. food lover

    Wonderful. So flavorful. Takes a little a time, but not too much. And anybody can make it. I’ve added it to my make-it-for-company list.

  4. George

    Any suggestions on replacements for the mustard…. got an allergy I am working around. Thanks in advance!

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  5. Bridget

    I made this for a dinner with extended family, it was a huge hit! I made extra sauce and had some left over. A couple of nights later i put the pan in a saute pan added 3 tablespoons of vermouth and 2 tablespoons of fresh dill. I poached some beautiful wild caught salmon in the sauce for 6 minutes…….AMAZING! Thank you so much for the recipe!


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