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My review
Pork Tenderloin Diablo
Chef John
"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."
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Ingredients
40 m servings 235 calsOriginal recipe yields 3 servings
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- US
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.
- 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.
- 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.
- Slice pork into 1/2-inch slices and serve topped with sauce.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 235 calories; 14.1 g fat; 2 g carbohydrates; 23.7 g protein; 89 mg cholesterol; 223 mg sodium. Full nutrition
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Reviews
Read all reviews 366472 Ratings
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Most helpful positive review
5/30/2012
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.
Most helpful critical review
8/3/2012
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 m...
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5/30/2012
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.
5/13/2012
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 definite...
2/17/2013
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...
8/3/2012
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 m...
8/16/2012
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.
8/3/2012
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 husb...
9/3/2012
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.
7/14/2013
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...
3/24/2013
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....