Pork Tenderloin Diablo
If you don't have bok choy on hand, substitute sautéed spinach or kale.
Recipe Summary Pork Tenderloin Diablo
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.
Ingredients | Raw Pork Tenderloin Medallions1 (1 pound) whole pork tenderloinsalt and freshly ground black pepper to taste2 teaspoons vegetable oil½ cup chicken broth2 tablespoons heavy cream1 tablespoon extra-hot prepared horseradish1 tablespoon Dijon mustard¼ teaspoon cayenne pepper1 tablespoon cold butter1 teaspoon chopped fresh chivesDirectionsPreheat 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.Info | Raw Pork Tenderloin Medallionsprep:
5 mins
cook:
30 mins
additional:
5 mins
total:
40 mins
Servings:
3
Yield:
3 servings
TAG : Pork Tenderloin DiabloMeat and Poultry Recipes, Pork, Pork Tenderloin Recipes,
