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Panko Crusted Pork Tenderloin with Dijon Cream Sauce Recipe
This panko breaded pork tenderloin is baked in the oven and served with a Dijon mustard cream sauce.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Zip-top bag
- Measuring cup
- Measuring spoon
- Dish
- Skillet
- Baking sheet
- Oven
- Saucepan
- Whisk
- Spoon
- Plate
- Aluminum foil
Ingredients
- 1 1/4 to 1 1/2 pound pork tenderloin
- 3/4 cup buttermilk
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1 cup panko breadcrumbs
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon butter
- 1 small shallot
- 1 clove garlic
- 1 cup heavy cream
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1 pinch black pepper
- 2 tablespoons parsley leaves
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