Pork Tenderloin Diablo

Ingredients

• whole pork tenderloin (1 pound)
• salt (0 )
• black pepper (0 )
• vegetable oil (2 teaspoons)
• chicken broth (0.5 cup)
• heavy cream (2 tablespoons)
• extra-hot prepared horseradish (1 tablespoon)
• Dijon mustard (1 tablespoon)
• cayenne pepper (0.25 teaspoon)
• cold unsalted butter (1 tablespoon)
• chopped fresh chives (1 teaspoon)

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C). Season pork with salt and black pepper.
2. Heat oil in an ovenproof skillet over high heat. Add pork; cook until browned on one side, 3 to 4 minutes. Flip pork; transfer 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. Discard any excess oil from the skillet. Place the skillet over medium-high heat. Add chicken broth; bring to a boil, scraping any browned bits off the bottom of the skillet. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper; continue cooking until reduced to a thick sauce, 3 to 4 minutes. Off heat, whisk in cold butter, then stir in chives.
4. Slice pork into 1/2-inch slices; top with sauce.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 235
• fat: 14 g
• sats: 6 g
• carbs: 2 g
• fibre: 0 g
• protein: 24 g
• salt: 0.34 g