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Pork Tenderloin Diablo

Pork Tenderloin Diablo

  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    40 m
Chef John

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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Original recipe yields 3 servings

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Nutrition

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  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 512 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Baking Nana
40

Baking Nana

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.

SueOly
36

SueOly

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 definitely make this again. Thank you, Chef John!

Mason&MitchellsMom
27

Mason&MitchellsMom

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.

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