Pork Tenderloin Diablo

Pork Tenderloin Diablo

140
Chef John 22123

"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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Ingredients

40 m servings 237 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 383 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

140
  1. 177 Ratings

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Most helpful positive review

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.

Most helpful critical review

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 m...

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 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 definite...

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.

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 m...

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...

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 husb...

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.

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....

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 ow...