Panko Crusted Pork Tenderloin with a White Wine-Mustard Cream Sauce
The combination of crispy, tender pork with the creamy, savory, white wine-mustard sauce is so good, and exactly what you should have for dinner tonight!
Servings Prep Time
2people 15minutes
Cook Time
35-40minutes
Servings Prep Time
2people 15minutes
Cook Time
35-40minutes
Ingredients
Instructions
  1. Preheat your oven to 425 degrees.
  2. In a medium saute pan, add one tablespoon of olive oil. Add two cloves of garlic and saute for 1-2 minutes. Add the breadcrumbs and saute for an additional 2-3 minutes, until crisp and golden brown. Remove from heat and spread evenly in an oblong rimmed pan.
  3. Remove the pork tenderloin from packaging, and trim any excess fat (add a dash of olive oil where trimmed, if needed for adhesion of the breadcrumbs).
  4. Place the tenderloin in the rimmed pan and coat thoroughly with the breadcrumbs, using your hands to adhere them to the pork.
  5. Place the breadcrumb-coated tenderloin on a roasting rack (in a roasting pan). Roast in the oven at 425 degrees for 35-40 minutes, or until the thickest part of the tenderloin reaches and internal temperature of 145-150 degrees (for medium). Let rest for 10 minutes before slicing and serving.
  6. While the tenderloin is roasting, add the butter to a medium saute pan over medium heat. Add the onion and cook for 6-8 minutes, or until the onion turns golden-brown. Add the remaining garlic, and cook for an additional 1-2 minutes.
  7. Whisk in the mustard, followed by the flour. Let simmer for 1 minute. Whisk in the white wine and let simmer for 30 seconds.
  8. Add the chicken stock, heavy cream, and dried thyme. Season to taste with salt and pepper. Let simmer on low and thicken until ready to serve with the tenderloin. EAT!
Recipe Notes

Our wine choice: the 2013 Fog Head Reserve Chardonnay. This buttery chardonnay has notes of vanilla and melon, a rich white that will be an excellent pairing with our decadent pork tenderloin. Cheers!

Print Recipe
 Panko Crusted Pork Tenderloin with a White Wine-Mustard Cream Sauce
The combination of crispy, tender pork with the creamy, savory, white wine-mustard sauce is so good, and exactly what you should have for dinner tonight!
Panko Crusted Pork Tenderloin with a White Wine-Mustard Sauce
Prep Time 15 minutes
Cook Time 35-40 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 35-40 minutes
Servings
people
Ingredients
Panko Crusted Pork Tenderloin with a White Wine-Mustard Sauce
Instructions
  1. Preheat your oven to 425 degrees.
  2. In a medium saute pan, add one tablespoon of olive oil. Add two cloves of garlic and saute for 1-2 minutes. Add the breadcrumbs and saute for an additional 2-3 minutes, until crisp and golden brown. Remove from heat and spread evenly in an oblong rimmed pan.
  3. Remove the pork tenderloin from packaging, and trim any excess fat (add a dash of olive oil where trimmed, if needed for adhesion of the breadcrumbs).
  4. Place the tenderloin in the rimmed pan and coat thoroughly with the breadcrumbs, using your hands to adhere them to the pork.
  5. Place the breadcrumb-coated tenderloin on a roasting rack (in a roasting pan). Roast in the oven at 425 degrees for 35-40 minutes, or until the thickest part of the tenderloin reaches and internal temperature of 145-150 degrees (for medium). Let rest for 10 minutes before slicing and serving.
  6. While the tenderloin is roasting, add the butter to a medium saute pan over medium heat. Add the onion and cook for 6-8 minutes, or until the onion turns golden-brown. Add the remaining garlic, and cook for an additional 1-2 minutes.
  7. Whisk in the mustard, followed by the flour. Let simmer for 1 minute. Whisk in the white wine and let simmer for 30 seconds.
  8. Add the chicken stock, heavy cream, and dried thyme. Season to taste with salt and pepper. Let simmer on low and thicken until ready to serve with the tenderloin. EAT!
Recipe Notes

Our wine choice: the 2013 Fog Head Reserve Chardonnay. This buttery chardonnay has notes of vanilla and melon, a rich white that will be an excellent pairing with our decadent pork tenderloin. Cheers!

Share this Recipe