Pork tenderloin, marinated in tangy buttermilk, breaded with panko, and baked in the oven.
Serve this recipe with a Dijon mustard cream sauce.
We serve the tenderloin with a sauce made with shallots, cream, and Dijon.
Simply Recipes / Elise Bauer
(And easy.)
Add the pork tenderloin to the marinade.
Cover with plastic wrap and refrigerate for at least one hour, or up to overnight.
Simply Recipes / Elise Bauer
Remove the pork tenderloin from the refrigerator an hour before you intend to cook it.
Preheat the oven to 375F.
Line a roasting pan with aluminum foil and place a baking rack or roasting rack over it.
Elise Bauer
Heat a thick-bottomed saute 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.
Elise Bauer
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.
To make the sauce, melt a tablespoon of butter in a shallow saucepan.
Elise Bauer
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.
Elise Bauer
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.
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Set aside until ready to serve.
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.
Elise Bauer
Sprinkle everything with chopped parsley.
Elise Bauer
Elise Bauer
