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.

Chef John
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

235 calories; 14.1 g total fat; 89 mg cholesterol; 223 mg sodium. 2 g carbohydrates; 23.7 g protein; Full Nutrition

Reviews (557)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/30/2012
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. Read More
(73)

Most helpful critical review

Rating: 2 stars
08/06/2012
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 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
(45)
741 Ratings
  • 5 star values: 620
  • 4 star values: 97
  • 3 star values: 13
  • 2 star values: 9
  • 1 star values: 2
Rating: 4 stars
05/30/2012
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. Read More
(73)
Rating: 4 stars
02/18/2013
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 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. Read More
(57)
Rating: 5 stars
05/13/2012
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 definitely make this again. Thank you, Chef John! Read More
(49)
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Rating: 2 stars
08/06/2012
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 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
(45)
Rating: 5 stars
08/16/2012
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. Read More
(35)
Rating: 5 stars
08/03/2012
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 husband grilled the pork tenderloin while I prepared the sauce inside. Company worthy! Thanks for sharing your recipe Chef John. Read More
(22)
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Rating: 4 stars
07/14/2013
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 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". Read More
(19)
Rating: 5 stars
03/24/2013
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. 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. Read More
(17)
Rating: 5 stars
09/03/2012
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. Read More
(17)