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.)
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
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. Remove from heat. Stir the olive oil, 1/2 teaspoon salt, and pepper into the panko breadcrumbs until they are well coated. Remove the pork from the oven when done and let rest on the rack for 10 to 15 minutes while you make the sauce. 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.)
