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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.
Any suggestions on replacements for the mustard…. got an allergy I am working around. Thanks in advance!
Hi, George! In this recipe, I’d probably just skip the mustard. I think your dish will be plenty flavorful even without it. If the sauce tastes too rich or sweet, try adding a teaspoon of cider vinegar. I think that would give you the tanginess that the mustard would normally bring. Enjoy!
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!
I loved it. I had to double the recipe but the recipe was so simple it made that easy! The taste was perfect. The only critique would be add more salt but that is preference. And I added mushrooms just because. It sounds complicated but it is super easy and so flavorful!
Made this last night and it was DELICIOUS! The sauce was amazing. I put way more garlic and onion in it that required. YUM.
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!
I’m so glad you liked it Vanessa! Toasting the panko makes all the difference, doesn’t it?
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.
Hi Tiffany, I’m so glad you liked it! Yep, regular breadcrumbs will still work, just not as crunchy as panko.
Please tell me which type of cream would be best. Half & half…whipping??
It’s best to use whipping cream. The higher fat content will help keep the sauce from curdling.
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!
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!
This recipe is DELICIOUS. I have made it many times and it always impresses my guests. And it’s so easy! Thank you for this beautiful recipe. Just FYI, this recipe does not come up when you use the Main Ingredient>Pork filter. I had to use the Recipe Index and search for pork tenderloin.
Found your recipe and it set the taste buds racing – cooked it and family really enjoyed. I have posted it on my blog – with the subs I made – and noted the reference back to your site. i definitely will be returning to check your site – your recipes are great!
Made this tonight. Came out just perfectly. Glad I paid attention to the recommendation of 145 degrees + 10-15 resting time. Tender, juicy and delicious. I used the extra panko crumbs on buttered broccoli. Yum. Thanks.
I am always looking for new ways to make pork tenderloin, and this recipe was delicious!! My husband and I both loved it, and this is going into my recipe file for many future meals. Thanks, Elise!
OMG! This was soooooo simple, yummy and a burst of flavor! Both my husband and 17 year old son LOVED it. Served it with scalloped califlower , green salad and rice pilaf.
Elise, my husband and I made this today and loved it. Thanks for sharing this recipe. It is definitely a keeper and we will be making it again soon!
Do you bake with the air on or off in the oven?
You can bake almost anything with convection (minus some delicate things like souffles), but the temperature needs to be 25 degrees lower, some ovens do this automatically. It will also take less time so check it sooner.
HI Christos, this recipe calls for a standard setting, not convection, no air circulating.
Made it tonight. Took longer to cook than stated time–possibly due to my not getting it out of the fridge an hour ahead of cooking. But it was really tasty. I do not like mustard, but I loved the sauce anyway. Thanks for expanding my horizons.
Your pork looks more like a pork loin; tenderloin usually is in two pieces. I cook the two separately, or tie together if stuffing.
That said…..this looks really good!
Hi Marnie, it was a large tenderloin. If it looks more like a pork loin it’s just because of how the photograph turned out. Thanks!
Made this tonight and it was superb. I did add about a tablespoon of fresh finely chopped tarragon to the sauce and it was so good.
Thank you for yet another winner!