"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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1 (1 pound)
whole pork tenderloin
salt and freshly ground black pepper to taste
extra-hot prepared horseradish
chopped fresh chives
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.
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.
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!
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.
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.
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.
I also used a 1.5 lb tenderloin and cooked it for 30 minutes. Turned out beautiful and juicy. I agree that you should use care when salting the tenderloin as the sauce is a bit salty on its own. Highly recommend.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Tenderloin Diablo
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 128
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