Makes 4-6 Portions of Pork "Diablo"
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
- 2 whole pork tenderloins, trimmed
- salt and fresh ground black pepper to taste
- 1 tablespoon vegetable oil
- 3/4 cup chicken broth
- 2 tablespoon extra hot horseradish
- 2 tablespoon Dijon mustard
- 1/2 teaspoon cayenne pepper
- 1/4 cup cream
- 2 teaspoon fresh chives
- 2 tablespoon cold butter, cut in thin slices
Season the pork tenderloins very well with salt and freshly ground black pepper to taste. Heat the vegetable oil, in a large, oven-safe frying pan, over high heat until it begins to shimmer. Sear the pork well on one side, turn over the loins, and place the pan in the preheated oven. Roast the pork for about 25 minutes, or until the internal temperature reaches 140-145 degrees F.
When the pork is cooked, remove to a plate to rest for 5-10 minutes. In the meantime, make the sauce. Pour off the excess oil from the frying pan. Place over high heat, and add the chicken broth, horseradish, Dijon mustard, cayenne pepper, and cream.
Bring to a boil, scrapping the caramelized juices from the bottom of the pan with a wooden spoon. Boil on high for about 5-6 minutes, until the liquid reduces by about half, and begins to thicken slightly.
Turn off the heat, whisk in the chives and cold butter. Taste and adjust seasoning. Slice the pork, and serve with the warm sauce spooned over.
Note: Pork tenderloin is a very tender and lean cut of pork, and should not be cooked well-done. Pork is completely safe to eat cooked medium, and will be slightly pink in color if cooked properly.