Pork Tenderloin Diablo

This is a great pork recipe. Mustard is a classic with pork, but when you add the extra zing of horseradish and cayenne, and then smooth it out with a little cream and butter, well, it's devilishly delicious.


Recipes · Meat and Poultry · Pork · Pork Tenderloin Recipes


Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 40 mins
Additional Time: 5 mins
Servings: 3
Yield: 3 servings

Ingredients

Ingredients List

  • 1 (1 pound) whole pork tenderloin

  • salt and freshly ground black pepper to taste

  • 2 teaspoons vegetable oil

  • ½ cup chicken broth

  • 2 tablespoons heavy cream

  • 1 tablespoon extra-hot prepared horseradish

  • 1 tablespoon Dijon mustard

  • ¼ teaspoon cayenne pepper

  • 1 tablespoon cold butter

  • 1 teaspoon chopped fresh chives


Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.

  2. Heat oil in an ovenproof skillet over high heat. Cook pork until browned on one side, 3 to 4 minutes. Turn over pork and transfer the skillet to the preheated oven. Cook until pork is browned and still slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork to a plate.

  3. Remove any excess oil from the skillet and place it over medium-high heat. Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper. Continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes. Remove from heat and whisk in cold butter. Stir in chives.

  4. Slice pork into 1/2-inch slices and serve topped with sauce.


Nutrition Facts (per serving)

Nutrition Facts
235 Calories
14g Fat
2g Carbs
24g Protein


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