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
• salt and freshly ground black pepper to taste
• 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
• 0.5 cup chicken broth
• 0.25 teaspoon cayenne pepper

Recipe Instructions

Step 1

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

Step 2

Heat oil in an ovenproof skillet over high heat. Add pork; cook until browned on one side, 3 to 4 minutes. Flip pork; transfer skillet to the preheated oven. Cook until pork browned and still slightly pink in 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

Discard any excess oil from skillet. Place skillet over medium-high heat. Add chicken broth; bring to a boil, scraping any browned bits off bottom of skillet. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper; continue cooking until reduced to a thick sauce, 3 to 4 minutes. Off heat, whisk in cold butter, then stir in chives.

Step 4

Slice pork into 1/2-inch slices; top with sauce.