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.

• Preparation Time: 5 mins
• Cooking Time: 30 mins
• Total Time: 35 mins
• Calories: 235 Calories

Ingredients

• 2 tablespoons heavy cream
• 2 teaspoons vegetable oil
• ¼ teaspoon cayenne pepper
• salt and freshly ground black pepper to taste
• ½ cup chicken broth
• 1 teaspoon chopped fresh chives
• 1 tablespoon Dijon mustard
• 1 (1 pound) whole pork tenderloin
• 1 tablespoon extra-hot prepared horseradish
• 1 tablespoon cold butter

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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