Panko Crusted Pork Tenderloin with Dijon Cream Sauce

Pork tenderloin, marinated in buttermilk, breaded with panko and baked. Served with Dijon mustard cream sauce.

  • Prep time: 1 hour
  • Cook time: 1 hour
  • Yield: Serves 4


  • 1 1/4 to 1 1/2 pound pork tenderloin
  • 3/4 cup buttermilk
  • 1 Tbsp Dijon mustard
  • 1 Tbsp brown sugar
  • 1 teaspoon kosher salt
  • 1 cup panko breadcrumbs
  • 1 Tbsp olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 Tbsp 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


1 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.

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2 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.

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3 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.


4 Bake: 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.

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5 Make 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.)

6 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.

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  • 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.

  • George

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

    • Emma Christensen

      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!

  • 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!


  • Kaylee

    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!


  • angie

    Made this last night and it was DELICIOUS! The sauce was amazing. I put way more garlic and onion in it that required. YUM.

  • Vanessa

    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!

    • Elise Bauer

      I’m so glad you liked it Vanessa! Toasting the panko makes all the difference, doesn’t it?

  • Tiffany

    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.

    • Elise Bauer

      Hi Tiffany, I’m so glad you liked it! Yep, regular breadcrumbs will still work, just not as crunchy as panko.

  • Valerie

    Please tell me which type of cream would be best. Half & half…whipping??

    • Elise Bauer

      It’s best to use whipping cream. The higher fat content will help keep the sauce from curdling.

  • Deborah

    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!

  • Kira

    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!


  • Amanda

    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.

  • Deb

    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!

  • Leslie B.

    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.

  • Andy

    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!

  • Daisy

    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.


  • Debbie

    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!

  • Christos

    Do you bake with the air on or off in the oven?

    • Viet

      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.

    • Elise Bauer

      HI Christos, this recipe calls for a standard setting, not convection, no air circulating.

  • E.Peevie

    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.

  • Marnie

    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!

    • Elise Bauer

      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!

  • Suz

    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!


  • Ann

    I made this for a dinner party Saturday night and everyone had seconds! Outstanding flavor and great for a dinner party since it roasts in the oven. Thank you!


  • Vicki

    Add me to the list of those who made this recipe and loved the results! This is so, so good! It is would be a wonderful main dish for a dinner party. My picky eater agreed that the cream sauce made it taste even better!

  • Susanne

    Made this for dinner Sunday evening. Followed the directions exactly and it was wonderful! Be careful browning the panko — it turns quickly and you need to stay with it. This is a keeper!

  • Laura

    I just made this for dinner tonight, and it is DELICIOUS! I made the recipe exactly as specified, except that I cooked it just a little longer, as I still can’t bring myself to eat pink pork. The meat was moist and tender, and the panko crust gave it a great edge. Hub and I both loved the sauce. After dinner, I found myself cutting extra morsels of the panko edged pork to dip back into the sauce, it was so good! Definitely a keeper. Thanks Elise!

  • Pam

    Can this be made the day before and reheated? Or, will the panko lose its crustiness?

    • Elise Bauer

      Hi Pam, the panko will lose its crispiness if the dish is made ahead and reheated.

  • Sue

    Wow…Wow….I made this is fantastic! I did have to substitute 1/2 & 1/2 for the cream and red onion for the shallots (didn’t have either on hand)…but other than that I followed the recipe exactly! I will definitely be making this again!

  • anothermab

    Although I’ve made a number of recipes from this site (and I often repeat these recipes, too), this is my first time commenting. I made this and it was very good, and produced a delicious and fancy-ish meal, especially given the effort. I hadn’t cooked tenderloin before, and I will say that my tenderloin took just under an hour instead of 40 minutes, but I think it was much thicker than the one in the picture. It was also pretty forgiving, which surprised me (maybe thanks to the marinade?) – I cooked it to 155* instead of 145* and it was still very tender and delicious.

  • Lauren

    Made this last night! It was so simple and truly delicious! Thanks Elise!


  • Tina

    I have to be honest. I’ve not tried anything new from your site in quite some time because I’m not much into ‘fall’ recipes, or the recent recipes just didn’t appeal to me. But THIS recipe is a WINNER! I made it tonight, testing it as a potential Christmas Eve dinner. It was wonderful! Everything was great, and the best part was the ‘crumblies’ (the breadcrumb coating) that fell to the bottom of the roasting pan during cooking. After topping the pork slices with sauce and parsley, I sprinkled additional ‘crumblies’ on top of the pork. Tonight, I served with your roasted asparagus recipe. On Christmas Eve, I will add in some mashed potatoes, possibly the Marsala glazed mushrooms, and a salad. By the way, I did NOT serve the entire tenderloin on top of the sauce. Instead, I sliced the pork, then allowed people to ladle sauce onto their own individual servings. The sauce didn’t really thicken upon standing for awhile after cooking, which was nice. I also followed the recipe’s salt measurements exactly, and didn’t need to add any additional salt to my plate (and I LOVE salt!).

    As an added note – I was only able to marinate the pork for about two hours, and it still turned out extremely tender and tasty. I am excited to try it again when I can marinate it for 24 hours!

    This recipe is so easy and truly delicious. I am extremely excited that I can make most of it ahead of time, so it will be great for Christmas Eve. As always…Thanks, Elise, for another fantastic recipe! :)

  • randi

    Just wondering,
    Do you not remove the silver skin from the tenderloin?
    It doesn’t look like it in the picture. I would think it would be a barrier to the marinade. I’ve never toasted Panko before using it. I’ll have to start doing that.

    • Tina

      Yes, remove the silver skin. At least I think you should…I removed it when I made it today. :)

  • Ali

    This looks amazing. I am going to try it….will be a nice surprise for my hard working hubby when he gets home from his long trip. I will be crusting it with rice crispies instead of panko.

  • SW

    Oh man that looks amazing. Do you think this would work with tofu, for a meatless version?