Pork Tenderloin Diablo By Chef John
From Semigourmet53 8 years ago
- 45 minutes to make
- Serves 4
very easy and so tasty!
Ingredients
- 1 Pound whole pork tenderloin shopping list
- Salt and pepper to taste shopping list
- 2 Teaspoons olive or canola oil shopping list
- ½ Cup chicken broth shopping list
- 2 Tablespoons heavy cream shopping list
- 1 Teaspoon horseradish shopping list
- 1 Tablespoon Dijon mustard shopping list
- 1/8 Teaspoon cayenne pepper shopping list
- 1 Tablespoon cold butter shopping list
- 1 teaspoon chopped fresh chives shopping list
How to make it
- 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.
The Rating
Reviewed by 1 people-
Dec 3/16 what a fantastic recipe. I did two pork tenderloins and there is none left. The only tweak I did was put the pork into the sauce once it was finished and turned them around to coat. Allowed it to simmer for a bit. Will be making again.
NadineM
in Mississauga loved it
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" It was excellent "