Sunday, November 22, 2015

Panko-crusted Pork Tenderloin with Dijon Cream Sauce

We had some friends over last night, the kids had my son's Zoomer Dino on the kitchen table while we were all sitting around.  While one of the kids was controlling it, it zoomed, full speed ahead, at my best friend.  Have you ever seen Scare Tactics where people get so scared that it looks like they are going to drop over dead from fear?  Well, my sweet friend reacted the same way.  She slid her chair back at lightening fast speed, threw her hands in front of her face, and screamed and full volume.  We were all laughing so hard.  It's just a toy dinosaur!  Well, unbeknownst to me, my turn was next.  I was sitting there, minding my own business, and that crazy dinosaur rolled at me going 65 mph ready to eat my face!  I reacted exactly the same as Sarah!  It's all fun and games until there' a toy dinosaur charging at your face going full speed!  We laughed 'til we cried.  It was pretty hilarious.

That story has nothing to do with this pork recipe, but I thought it was pretty hilarious.  This pork recipe is amazing!  The pork turned out so tender, and that stinking Dijon Cream sauce is delicious.  I could have poured that sauce into a cup and drank it all in one sitting.  I dipped my roasted red potatoes in the sauce, and that just made my feel good all over.  I loved, loved, loved this recipe.  I would actually consider making this for Christmas dinner.  It's a lot easier and a whole lot stressful than roasting a whole turkey!

Panko-crusted Pork Tenderloin

  • 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

In a large Ziplock bag, combine the marinade ingredients.  Add the pork tenderloin and place in the fridge for at least one hour or up to overnight.  Bring the pork tenderloin to room temperature before preparing the rest.  Taking it out of the fridge an hour prior to prep work would be perfect.  

Heat a skillet over medium-high heat.  Add the Panko breadcrumbs.  Turn the heat down to medium.  Cook and stir the breadcrumbs until the are nice and golden brown.  Remove the pan from the heat and add the olive oil, salt, and pepper.  Stir to combine.

Preheat the oven to 375.  You'll want to use a roasting pan so they heat circulates well around the pork.  Place foil on the bottom of the pan for easy cleanup.  

Remove the pork tenderloin from the marinade.  Roll it in the toasted breadcrumbs, and place it on the roasting rack.  

Bake it at 375 degrees for 30-40 minutes.  The internal temperature should be 145 degrees.  A little pink is okay when cooking with pork!  Remove the pork from the oven and let it rest for 10-15 minutes while you make the sauce.

In a skillet, melt the tablespoon of butter.  Add the minced shallots and cook for 3-4 minutes, or until tender.  Add the minced garlic; cook for one more minute.  Add the 1 cup of cream, the Dijon mustard, salt, and pepper.  Whisk to combine everything and bring to a simmer.  Keep it at a low simmer for 3-4 minutes or until slightly thickened.  Add the parsley.  Remove from the heat until ready to serve.

Cut the cooked pork into 1/2 inch thick slices.  

Pour the Dijon cream sauce on a platter.  Place the pork on top of the sauce.  Garnish with chopped parsley.

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