Pork tenderloin diablo delivers a devilishly seasoned dinner in 40 minutes total, with just 5 minutes of prep and 30 minutes of cooking. The recipe pairs a one-pound whole pork tenderloin with a pan sauce built from chicken broth, heavy cream, extra-hot prepared horseradish, Dijon mustard, and cayenne pepper, finished with cold unsalted butter and fresh chives.
The method starts by preheating the oven to 375 degrees F (190 degrees C). After seasoning the pork with salt and freshly ground black pepper, the tenderloin is browned in vegetable oil in an ovenproof skillet over high heat for 3 to 4 minutes on one side. The skillet then goes into the oven for 20 to 25 minutes, until the pork is browned and still slightly pink in the center. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). The pork is transferred to a plate to rest.
For the sauce, excess oil is discarded from the skillet. Chicken broth is added over medium-high heat and brought to a boil, scraping up browned bits from the bottom. Cream, horseradish, Dijon mustard, and cayenne are whisked in and cooked until reduced to a thick sauce, about 3 to 4 minutes. Off heat, cold butter is whisked in, followed by chopped chives.
The rested pork is sliced into 1/2-inch slices and topped with the sauce. The recipe yields 3 servings. Each serving contains 235 calories, 14 grams of fat, 2 grams of carbohydrates, and 24 grams of protein.
Editorial Notes