“This Tasteful Pork Tenderloin Diablo 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.”
Prep: 5 m Cook:30 m Ready In 40 m
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
To make this Tasteful Pork Tenderloin Diablo, You’ll need the following Ingredients:
Ingredients:
1 (1 pound) whole pork tenderloin
Salt and freshly ground black pepper to taste
2 teaspoons vegetable oil
1/2 cup of chicken broth
2 tablespoons heavy cream
1 tablespoon extra-hot prepared horseradish
1 tablespoon Dijon mustard
1/4 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 the 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.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
Tasteful Pork Tenderloin Diablo
Tasteful Pork Tenderloin Diablo
"This Tasteful Pork Tenderloin Diablo 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."
- 1 (1 pound) whole pork tenderloin
- Salt and freshly ground black pepper to taste
- 2 tsp vegetable oil
- 1/2 cup of chicken broth
- 2 tbsp heavy cream
- 1 tbsp extra-hot prepared horseradish
- 1 tbsp Dijon mustard
- 1/4 tsp cayenne pepper
- 1 tbsp cold butter
- 1 tsp chopped fresh chives
-
Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.
-
Heat oil in an ovenproof skillet over high heat. Cook pork until browned on one side, 3 to 4 minutes. Turn over the 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.
-
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.
-
Slice pork into 1/2-inch slices and serve topped with sauce.
