Pork Tenderloin Diablo

Name: Pork Tenderloin Diablo
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 3 servings
Cuisine: American
Ingredients: 1 tbsp Butter; 0.25 tsp Cayenne Pepper; 0.5 cup Chicken Broth; 1 tbsp Dijon Mustard; 1 tsp Fresh Chives; 2 tbsp Heavy Cream; 1 tbsp Horseradish; 1 lb Pork Tenderloin; 1 dash Salt & Pepper; 2 tsp Vegetable Oil

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Sugar-Free Diabetic-Friendly Gluten-Free Carnivore 🥩Comfort-Food Anabolic Diet

Pork Tenderloin Diablo features juicy oven-finished tenderloin paired with a bold pan sauce sparked by Dijon, hot horseradish, and a hint of cayenne. Deglazed pan drippings deepen the savory flavor, while a final swirl of cold butter makes the sauce velvety and clingy. Serve it for a weeknight dinner that still feels special.

Prep5 mins
Cook30 mins
Serves3
DifficultyMedium

1

Preheat the oven to 375 degrees F (190 degrees C). Season the pork with salt and black pepper.
2

Heat the oil in an ovenproof skillet over high heat. Add the pork and cook until browned on one side, 3 to 4 minutes. Flip the pork, then transfer the skillet to the preheated oven. Cook until the pork is browned and still slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should register at least 145 degrees F (63 degrees C). Transfer the pork to a plate.
3

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

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