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.
I love this method for cooking the pork. Be careful with the salt on the meat though - between the salt on the meat and the salt in the broth & mustard it left the sauce too salty.
Read MoreI’m giving this two stars only because the method of cooking the pork is so great. Tender and juicy meat. As for the sauce, no one in my family cared for it and I had to rinse it all off. I must say I will continue to cook pork tenderloin this way, and leave out the mustard, horseradish, and cayenne. Instead I will sauté some mushrooms and onions in the pan, add the broth and cream, and go with that. IMO, browned pork has a wonderful flavor and aroma all its own, and hiding that with horseradish is a mistake.
Read More I love this method for cooking the pork. Be careful with the salt on the meat though - between the salt on the meat and the salt in the broth & mustard it left the sauce too salty.
Hubs and I enjoyed this very much, served with baked acorn squash and pasta simply seasoned with garlic, olive oil and butter. The directions are spot on and any cook, experienced or not, should feel completely confident preparing this recipe to the letter. However, we are of the camp who don't need a whole bunch of cayenne pepper, hot sauce, chili pepper or crushed red pepper flakes to ignite our taste buds. I omitted the cayenne entirely and we coudn't have been more pleased with this dish.
I made this for Mother's Day. My family absolutely loved it. The recipe was spot on....the pork was cooked perfectly and the sauce was so delicious. I wouldn't change a thing and will definitely make this again. Thank you, Chef John!
I’m giving this two stars only because the method of cooking the pork is so great. Tender and juicy meat. As for the sauce, no one in my family cared for it and I had to rinse it all off. I must say I will continue to cook pork tenderloin this way, and leave out the mustard, horseradish, and cayenne. Instead I will sauté some mushrooms and onions in the pan, add the broth and cream, and go with that. IMO, browned pork has a wonderful flavor and aroma all its own, and hiding that with horseradish is a mistake.
Everyone raved about this recipe. I'm just now realizing that I didn't add the butter or chives at the end. Not sure how (or if) that would have changed the results but we loved it.
This pork recipe is fantastic. We loved the sauce. The horseradish and cayenne powder were not too overpowering at all. (I tripled the sauce recipe yet only kept the butter at 1 Tbs.) My husband grilled the pork tenderloin while I prepared the sauce inside. Company worthy! Thanks for sharing your recipe, Chef John.
Contrary to few of the reviews, I loved this recipe! The sauce is what put it over the top. I've been grilling tenderloins this way for quite some time and adding the sauce to my collection is a welcome addition. As a sidebar: Reviews are just that; REVIEWS!--AFTER you've tried the recipe. In addition to asking if the review was helpful Allrecipes should also ask about being "least helpful".
How can you go wrong with Pork and Mustard? This recipe just puts it over the top. One of our favorites, and part of the regular rotation.
I thought this tasted pretty good, better than I expected for some reason. I had approximately 1 lb of pork tenderloin cutlets, so I just cooked them fully in the pan. It took about 5-6 minutes. The sauce was very quick about 1-2 minutes to finish. Only change I made was using half and half, as it was so little anyhow, and I cut the horseradish in half as I find it to be a really dominant flavor. I also got the 3 servings suggested, with the 9 cutlets, being as they were cut on the thinner side. The calorie count was not too high either for a meat and sauce dish.
Chef John, do you ever make a recipe that isn't absolutely delicious!?!? I don't know why i'm always so surprised by how good your recipes are, but I am! Another stellar recipe! It's perfect! No changes needed at all. I doubled the recipe and I'm glad I did. We couldn't stop eating it! Because it's summer, I try to grill everything, but I stopped myself and decided to stick with the recipe and make it as stated. What a great cooking method. Very easy, and the meat comes out perfectly cooked. The 2 tenderloins I was roasting were different sizes. The smaller one was perfectly done at 20 mins, and the bigger one was done at 25. While I was making the sauce, I transfered the pork to a large sheet of foil and wrapped it to keep warm. The meat was so tender and juicy. This one is company worthy and is sure to impress everyone (or at least those with good taste!).
This recipe is very good, however I found the mustard and horseradish flavors a little strong for our taste. To "soften" the flavor I gently stirred in 1/2 sour cream which made the sauce rich, creamy and still a little tangy.
I also used a 1.5 lb tenderloin and cooked it for 30 minutes. Turned out beautiful and juicy. I agree that you should use care when salting the tenderloin as the sauce is a bit salty on its own. Highly recommend.
This is a magnificent recipe, and I found it just when I thought there was not another new way to cook my favorite meat, pork tenderloin. Because it has no particular ethnic footprint, it leaves itself open to a wide variety of interesting side dishes, as well.
I failed so bad at my first try with a pork tenderloin!!! made this tonight and found complete redemption!!! hahaha it was AMAZING!!! The sauce was FANTASTIC!!! made it exactly how he said, and it came out PERFECT!!! Thank you Chef John!!! :)
I really liked this recipe! I agree with another viewer - be careful with salting the meat before cooking! The sauce adds plenty.This is unlike anything I've ever put on pork tenderloin before. ( For my own personal taste, I might prefer more mustard and less horse radish.....)
Great recipe, I did use less cayenne, but other than that no changes. Tender pork with a nice sauce.
WOW. Thank you Chef John. Dinner fit for company along with Sarah's Rice Pilaf and fresh green beans. Made exactly as written but my roast came packaged 24 oz. so I had to bake an extra 20 minutes. It came out PERFECT. Will make this often.
Perfect...with a warning. I noticed reviews complaining of too much salt, so I searched three markets for non brined tenderloin to counter the salt problem. I never did find a tenderloin that had not been preserved in salt so I completely left the salt out of this recipe. If you can find fresh without any salt brine in the package, I would use the salt called for in the seasoning. If not....skip the salt addition.Delish!!!
Next time I either won't salt the meat before browning or I'll use low salt broth. I used fat free half and half (had it on hand) and sprinkled in a tiny bit of flour to thicken. Used half the butter. I will make this AGAIN and AGAIN!!! Thank you, chef John :)
I am rating the sauce only as I had no pork tenderloin. I used ground beef, formed into single serving rectangular logs, seasoned and cooked on the stove top. I set them aside and from that point followed the recipe for the sauce. I made about 5 cuts on each log and drizzled the sauce over each. The Diablo sauce transformed the ground beef loaves into something really special. Delicious and even looked great, too.
This is my favorite pork tenderloin recipe. I did not use horseradish as my family does not care for it. The Dijon mustard, cayenne, organic chicken broth, cream, pan drippings and butter is enough to carry the sauce perfectly. We get larger 1.3 pound tenderloins, (not 2 to a package), so I cut the tenderloin in half to fit into the pan together. Think that enhances the flavor as all 4 ends get flavored and there are a lot of brown bits for the sauce.
Yummy!!!!!!!!! I altered the recipe a bit....Sour cream instead of cream, regular horseradish instead of extra hot horseradish and almost 1/2tsp of cayenne.
Boy, I hate to be a nay sayer, but I did not like this sauce. Salt was not the issue. There are so many wonderful pork tenderloin recipes to choose from, this one will not be repeated. For one thing, the horseradish completely overpowered the pork. It was all I could taste. I followed the recipe exactly, using the proportions listed. I am wondering if there was a typo. I usually like mustard cream based sauces but this one lacked balance. It needed something, perhaps a honey mustard, to offset the tang of the horseradish. I may try adding a bit to the leftovers. If it works, I will post the result. Sorry Chef John.
I've made this recipe 4 or 5 times now and we LOVE it, although my roommate hates to admit she loves it since the Diablo means "devil"! When I tell her that's what I'm cooking she swears she's not going to eat any, but when it's time to eat, she practically DRINKS the sauce because it's that good! I usually tell her I'm making the "Spicy Pork" dish we like, just so we don't go through the same routine of her saying she's not eating it. Lol! By the way, I've started doubling the sauce recipe because we love it so much! Now I'm off to the store for horseradish so I can make this tonight. Thanks Chef John!
Nice flavors. I added some garlic powder on the tenderloin. I had problems with the sauce thickening, but that's probably all the subs I threw in it. I didn't have any cream and used coarse mustard, and some Brut I had here instead. Good flavor though!
The sauce was fantastic! But cooking my tenderloin to 145 degrees resulted in a very pink center that left a pink puddle on my plate and I did not feel good about eating it at all. I recommend cooking to an internal temp of 165. Hubby gobbled it up without complaint though, and he also was a fan of the sauce. I did thicken the sauce up a bit more though.
Accurate portions, very nice dish. My tenderloins came out of the oven at exactly 145 degrees, let them sit for five minutes and they were perfectly done. I doubled the recipe and have cooked it twice in the last month. Excellent both times. Love the sauce, the horseradish comes through beautifully! Am going to add to my regular rotation. Thanks for a great one!
Delicious. I have been searching for a while for a good recipe for pork tenderloin. Found it !!!! Meat is nice and tender, not dry at all, sauce is great. For my oven, 20 minutes was too long, next time I'll try to cook it for 15 minutes.
This was absolutely the BEST tenderloin recipe ever! The ONLY thing I changed was that I did not have any heavy cream....so, what did I do? I substituted plain almond milk since that was all I had. Actually I think that the nutty flavor of the milk might have helped...but will probably use half and half next time. There WILL be a next time. BTW, don't skimp on the mustard or horseradish...you'd never know that there was so much of it. YUM...oh, I might think of doubling the sauce next time???? GREAT try it!
Great recipe! My all time favourite pork dish! Love the sauce! One concern though.... The recipe stipulates the internal temperature should be 145 degrees. I think this is a typo. My thermometer identifies 170 degrees for pork. I'm thinking 165 would be the correct temperature as Chef John states the temperature will rise five degrees after it is removed from the oven. Right or wrong, I cooked mine to 165 degrees which took 22 minutes and it was perfect!
FABulous! Followed recipe to a T. The sauce put this over the top. Hubby said he'd marry me all over again if I promised to serve this diablo delish dish over and over again!! Served with Chef John's Special Roasted Potatoes, yum and Asparagus.
Loved it. Didn't have any heavy cream so I subbed some non fat sour cream in place. Worked perfectly. I also added some stir fried mushrooms to the sauce which I think was a delicious compliment.
Nice flavors. I added some garlic powder on the tenderloin. I had problems with the sauce thickening, but that's probably all the subs I threw in it. I didn't have any cream and used coarse mustard, and some Brut I had here instead. Good flavor though!
Great recipe, loved the spicy sauce. A warning is to not touch the handle of your pan after removing it from the oven!
This sauce is delicious, so simple it's ridiculous, and would be good with chicken or beef too. I am so glad I tried it.
Ive probably made this 20 times exactly as written. It's on regular rotation at our house. I'd love to know how to keep horseradish hot. Seems like I always have to buy new to get the same kick.
This is an incredible dish!! Followed to the "T" and it was perfect!!! WOW! I had dinner done in 35 minutes. Yet this is so good...it can be made for a special occasion..not just a weeknight meal!! Thanks so much!!
Love this! Made it exactly according to the recipe and we loved every single bite. If you are sensitive to salt, consider leaving out the salt or using low-sodium broth. It does have a kick, so if you are sensitive to heat, use regular horseradish or cut the cayenne pepper. We loved it as is. Thank you, Chef John, for a delicious and easy recipe!
Liked the distinctive flavor. Used half as much cayenne because my husband has GERDs and wanted to tone it down for him. Also used Half and half instead of heavy creme because it was what I had on hand. Baked for 30 minutes because I had a 2.36 lb roast instead of 1 lb. Like that I didn't have to marinade 2-4 hrs or overnite for this recipe. Can make this recipe on a whim. Did not come out fork cutting tender, but pretty close. Nice and moist and tender enough. We will make it again.
I made this recipe as written except that I only had regular creamy horseradish. It was Delicious!! We are looking forward to the leftovers tonight, as I cooked double the amount. Those who want the pork at 165, your meat will be tough. My instant read thermometer states fresh pork is well done at 145 with a 3 minute rest. Honestly mine was good, but could have been taken out a bit sooner. Thank you Chef John! I’m serving this to company next time.
This sauce was absolutely delicious but I felt like it didn't connect to the pork- like it would have been as good with any other meat. maybe next time i'll crust the pork with a litt5le bit of horseradish so it will absorb some of the flavor
Made this last night - it was AWESOME. I was worried the horseradish might be really strong, but it was a nice subtle undertone. Will def be making this again.
Amazing. Loved the tutorial and subsequent recipe. We aren't much on the spice, so I switched out the cayenne and horseradish with garlic in the sauce. Perfect. Thanks!
After reading the reviews I reluctantly left the pork unsalted. I am a believer that pork should be highly seasoned with salt. After the sauce was reduced I tasted it and became quite concerned as it tasted a bit weird and a little bitter. I used it anyway and the combination on UNsalted pork and "bitter" sauce was heavenly! Glad I forged ahead. I made extra sauce and my family found itself looking for items to pair with the sauce. Nice recipe.
We both really liked this. Didn't change a thing. It does have a bite to it, but we like that. I took it out at 20 minutes and let rest for 10 minutes. I probably could have taken it out earlier. It was over 150 degrees. Still moist and tasty though.
Easy to make. Love the Diablo sauce. I serve the tenderloin with rice and the sauce is great over the rice too.
Easy! Such a great sauce. My family asked me to double the sauce next time. And there will be a next time! Delish!
Pork was extremely tender and delicious. I would simply suggest doubling the sauce recipe as I didn't find the sauce to be plentiful enough. Highly recommend this recipe.
great taste and easy... not much on hot and besides I forgot the cayenne but would continue to make it this way!
I absolutely loved the sauce. The ratio of ingredients gave it just the right taste! When the sauce cooled, it had the consistency of a sandwich spread. AMAZING! I made cold pork sandwiches for a week. I used four pounds of prime pork loin so I just multiplied the recipe by 4 and had plenty of sauce. Very simple to make.
Outstanding. We had this for New Year's Eve Dinner. It's so simple to make and was delicious. I had no cayenne pepper available and had regular horseradish, rather than hot. but it was still exceptional. Can't wait to try it with all the ingredients. It was very easy to make. Served with new potatoes and grilled peppers.
I was told I " hit a home run" with this one...I did double the sauce.. but kept the horseradish as indicated in the recipe...just a personal preference of my bf
One of our family favorites for a busy work/school week! Can't say enough great things about it.
Dynamite recipe. I made it exactly as directed, except doubling the sauce and adding sauted mushrooms at the end. It's a flavor explosion that has just the right amount of heat. Good job!
I followed the recipe to the letter, except I could not find the cayenne pepper at the last moment! I had some green peppercorns that I use for a beef tenderloin recipe and decided to add them. The sauce and pork was awesome and the tenderloin is fork tender. I served it with perogies boiled then drizzled with olive oil, fesh cracked pepper and salt and grilled asparagus wrapped with prosciutto and drizzled with olive, oil and lemon juice. The meal was under $30 but felt like fine dining. Can't give enough praise.
This is an excellent sauce but I have to confess, I made a few changes. I don't have a stove to oven skillet so I used a Corning Ware dish to brown the meat in and finished cooking it in the oven. I made the sauce in a saucepan while the meat was cooking. I increased the broth to 1 cup. I didn't have heavy cream on hand so substituted it with 1% milk, made a flour roux & added it with a few shakes of cayenne & omitted the salt. I reduced the sauce and let it simmer while the meat was cooking & resting. Absolutely delicious!
Used half and half since that's all we had on hand and also used regular prepared horseradish sauce. Will definitely make again, pork was cooked perfectly and very tender!
Good idea but the ingredient quantities are off. There is WAY TO MUCH cayenne pepper! Even cutting it in half was still too much -- and I like things spicy. Next time I'll leave it out completely and may sprinkle in a tiny bit at the end to taste. (But I think the horseradish and mustard will be enough heat.) Also, cooking the pork to 145 degrees it was still fully red in the middle. So I cooked to 160+ and it was about right, slightly pink. The sauce does not thicken up with this much broth unless you were to boil for a long time. I suggest using half the amount of broth and doubling the cream to make it thicker.
This was delicious! I used vegetable stock as that's what I had on hand. For the same reason, used a small amount of dried chives mixed into the sauce as it cooked. Turned out great! "As always", Thanks, Chef John!!!
This recipe is so easy and yet tastes divine! I made just a few minor tweaks. Added some minced garlic and onion powder to the pan when flash frying the pork tenderloin before popping it in the onion. I also omitted the cayenne pepper because I cannot handle heat well, but honestly, I think I could have added a dash and it would have been just fine. I also added an extra tablespoon or two of heavy cream because we like our sauces a little thicker. Everyone loved it and went back for seconds. We all wanted to drink the rest of the sauce out of the pan with a straw it was sooo good.
Very good method for making the pork tenderloin. Thought the sauce was good, not great; seemed better the next day. I'll make this again.
Chef John never fails! The recipe is delicious, everyone in my family love it!!!! The only change I made was doubling the sauce.
Wow. Made as written and it was so tender and delicious. Another winner Chef John!
I really liked this my husband not as much. Not sure what I would change if anything.
Second time making this recipe, this time was for some special company and everyone loved it! The sauce is fantastic and even our picky little ones went back for more. Thank you!
I made no changes (I only had regular horseradish so used it), and LOVED the recipe! I had a friend over for dinner, and she loved it as well and asked for the recipe. Thanks for sharing!
This is a really delicious recipe, and the only thing I'd do differently the next time would be to double the sauce so that I can douse my sticky rice in it! Thanks, Chef!
The pork preparation is simple and fool proof. Seriously, if you can make fried eggs you can cook the pork. Just remember to remove the silver skin on your pork before cooking. Now the sauce. We only have regular, not extra hot, horseradish, so we used that. And since I don't care for too much hot in my food, it was just perfect. This part of the recipe is all technique. You REALLY need to cook that sauce down to get the flavors to meld. If you don't and you'll get a watery mess for sauce. Then you add the cold butter at the end and the chives. I LOVED the sauce. HOWEVER, I personally found the recipe makes too little sauce for our tastes, as we like to eat this with crusty bread and so we've doubled the sauce every time we've made it after the first time. The is a fabulous and easy weeknight meal, when you want something amazing but don't want to slave over a stove for more than 15 minutes!
This tenderloin recipe was a hit with my entire family and I will make it again and again. Not only was it tender, juicy and delicious, it was easy to make. I used a 2 lb. tenderloin and therefore increased the baking time to 35 minutes, but I left the sauce recipe as written. It was perfect; just enough to enhance the flavor of the meat without overpowering it. The only change I made to the recipe was to use reduced sodium broth and unsalted butter to cut down on salt. The salt and pepper on the tenderloin was all that was needed.
This was a wonderful recipe. Great flavor and so easy to make. I didn't change anything. The pork came out perfectly cooked and while it rested I made the sauce. Both were ready to serve at the same time. Fabulous!
Made it tonight. 10-13-19. It was absolutely delicious and quick and easy. Chef John is the King!!! The added bonus was watching the cowgirls lose to the Jets. A perfect food and football evening. Ahhhh. Life is good.
My family really enjoyed this recipe, but it wasn’t quite what we thought it might be. I made the recipe following the video/recipe to the letter. I did use a LARGE pan and doubled the recipe (2 pork tenderloins) and double the sauce. My husband thought the sauce could use just a little more zip. I used a hot horse radish, but may increase the amount next time. It took longer than 25 minutes for my pork to reach the correct temperature. I ended up cooking them about 35 minutes. The pork was tender and delicious. It was well seared on one side, but the other side that I flipped to prior to putting in the oven did not become seared very well. I think next time I will sear both sides and then hopefully the cooking time may be decreased a bit. We will also add more horseradish and leave the chives out of the sauce. We didn’t care for the flavor of the chives in the sauce, they can be added as each person chooses.
I didn't have Heavy cream so used whole milk, result is less creamy, but OK. I will up the Cayenne pepper next time to add a little more heat After all it's called Diablo!!
This is wonderful!! Of course when Chef John said he made it in culinary school I didn't have any doubts! My tenderloin was HUGE so I baked about 10 mins longer til 160 on the thermometer and it was perfect, just like the photos with pink in the center and you could cut it with a fork. Kinda doubled the sauce, didn't have quite enough horseradish (but next time I will) and used half/half I had on hand instead of cream. I salted my meat and it wasn't too salty at all - just right! Also cut back the cayenne to about 3/4 amount called for. Used my caphalon oven going non stick skillet and finally got some fond towards the end of cooking. I think next time (although there will be an extra pan to wash) I will brown in one pan and finish in a metal backing pan that I can still make the sauce in on the stove top. My husband & I both loved this recipe - my sauce was a little runny but we eagerly dipped our meat in the extra ---- new favorite! Thank you Chef John
This was really good. I am not a fan of mustard so I did omit it. I added fresh thinly sliced mushrooms when I was making the sauce. The sauce was delicious and I will certainly make this one again. Very easy and quick!
Simple and delicious! I felt like a pro making the sauce. This recipe is easy enough to make any night of the week, but I would serve it at a family dinner or party as well. I'll definitely be making this again.
This was THE best pork recipe I have ever cooked in my 66 years. I upped very slightly, the amount of Dijon mustard and whole cream. My wife could not believe how wonderful the sauce tasted. Nor could I. Do not overlook the pork. Take it out at 140 and let it rest covered while you make the sauce.
This was so scrumptious! I dialed back the horseradish and cayenne pepper thinking it would be too spicy and overwhelming - NOT! I used the little gravy I had left to make another batch of it and didn't hold back. Yum!
This was sooooooo good I will be keeping this in regular rotation. The meat was absolutely perfect - moist, flavorful, tender. For the sauce I left our the cayenne but it was absolutely delicious even without it. Perfect blend of horseradish heat and buttery creaminess. Loved it!
This is a amazing recipe! This is the 2nd time I have made it and it wowed my company. Harry has chef experience and loved it! I followed the recipe exactly for ingredients - only followed advice of a review to double the amount of sauce. This is going to become my new go to recipe for 1st time guests! ( Oops forgot to take a photo )
I loved this one. I added crushed garlic and seasoned the pork by rubbing in a seasoning used for prime rib. I also added a couple of tablespoons of flour to thicken the sauce a bit.
I'm glad I read some of the reviews first and didn't salt the meat before browning. Only drawback was there wasn't enough sauce.
In reading one review about too much salt I realized I had not salted the meat I started browning it whether that mattered I don't know but it wasn't too salty. I think it is an excellent recipe for pork tenderloin and will fix it again.
Followed the recipe and it was perfect. my wife is not a fan of spicy hot. This was just right for my taste and Amy had seconds.
