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Panko crusted pork tenderloin with Dijon cream sauce from Simply Recipes by Elise Bauer

  • shallots
  • buttermilk
  • Dijon mustard
  • parsley
  • pork tenderloin
  • panko breadcrumbs
  • cream

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Notes about this recipe

  • Rinshin on April 22, 2018

    For my taste this was bland and thought it was a waste of panko. The buttermilk marinade was bland and the sauce too was very bland. On the positive note, pork was very tender using buttermilk marinade and baked to 145 F internal temperature.

  • stef on April 19, 2018

    This is a nice way to prepare pork tenderloin. I have made it often.

  • sldoug on February 28, 2016

    Made again February 2016. I couldn't measure the temp but my tenderloins were pretty big and even at 45 minutes it was a bit less done than I might have preferred. Also, one tenderloin is really enough for my family (and an entire second tenderloin of leftovers is a bit much).

  • sldoug on December 13, 2015

    Made again December 2015. For future reference, when making two tenderloins I should just 1.5 the recipe. Don't need to double it.

  • sldoug on April 27, 2015

    Made April, 2015. Screwed up the marinade (forgot everything but the buttermilk until the very last minute) and only marinated for an hour, but still, it was so good! I am not a huge fan of Dijon, but the cream sauce was perfectly seasoned and such a great accompaniment to the crunchy pork. Toasting the panko ahead of time was an excellent way to keep it crunchy and improve browning. This was a hit with my family.

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