Pork Tenderloin Diablo Recipe

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Most Helpful Positive Review

May 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.

—Baking Nana

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Most Helpful Critical Review

Aug 06, 2012

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.

—Kitty

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40 Ratings

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May 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!

—SueOly

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Aug 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.

—Mason&MitchellsMom

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Feb 18, 2013

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.

—naples34102

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Aug 03, 2012

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.

—KOALAGIRL

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Jul 15, 2012

I really liked this recipe! I agree with another viewer - be careful with salting the meat before cooking! The sauce adds plenty.This is unlike anything I've ever put on pork tenderloin before. ( For my own personal taste, I might prefer more mustard and less horse radish.....)

—awheeler

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Sep 03, 2012

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.

—aputler

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Nutrition

Calories
237 kcal
12%

Carbohydrates
2.2 g
< 1%

Cholesterol
90 mg
30%

Fat
14.2 g
22%

Fiber
0.2 g
< 1%

Protein
23.8 g
48%

Sodium
512 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pork Tenderloin Diablo

Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories: 237
Calories from Fat: 128

% Daily Value *
Total Fat 14.2g 22 %
Saturated Fat 6.4g 32 %
Cholesterol 90mg 30 %
Sodium 512mg 20 %
** Potassium 401mg 11 %
Total Carbohydrates 2.2g < 1 %
Dietary Fiber 0.2g < 1 %
Protein 23.8g 48 %
Sugars 0.6g
Vitamin A 7 %
Vitamin C 3 %
Calcium 2 %
Iron 11 %
** Thiamin 83 %
** Niacin 83 %
** Vitamin B6 42 %
** Magnesium 10 %
** Folate 2 %

* 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.