Pork Tenderloin Diablo

Pork Tenderloin Diablo
  • 1 (1 pound) whole pork tenderloin
  • salt and freshly ground black pepper to taste
  • 2 teaspoons vegetable oil
  • 1/2 cup 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


  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.

03/06/2017
Pork Tenderloin Diablo, recipe PT15M PT1H 5 455 calories

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