Pork Tenderloin Diablo

Name: Pork Tenderloin Diablo
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 3
Cuisine: Global
Ingredients: 1 Tbsp cold butter; 0 teaspoons cayenne pepper; 118 milliliters chicken broth; 1 Tbsp Dijon mustard; 1 teaspoon chopped fresh chives; 2 Tbsps heavy cream; 1 Tbsp extra-hot prepared horseradish; 454 grams whole pork tenderloin; 3 servings salt and freshly ground black pepper to taste; 2 teaspoons vegetable oil

Pork Tenderloin Diablo might be just the main course you are searching for. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 3. One serving contains 290 calories, 32g of protein, and 17g of fat. Head to the store and pick up pork tenderloin, cayenne pepper, chicken broth, and a few other things to make it today. It is a good option if you're following a gluten free diet.

Instructions

Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.

Ingredients you will need

Salt And Pepper

Pork

Equipment you will use

Oven

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).

Ingredients you will need

Pork

Cooking Oil

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Kitchen Thermometer

Frying Pan

Oven

Transfer pork to a plate.

Ingredients you will need

Pork

Remove any excess oil from the skillet and place it over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan.

Ingredients you will need

Chicken Broth

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Frying 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.

Ingredients you will need

Cayenne Pepper

Dijon Mustard

Horseradish

Cream

Sauce

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Whisk

Remove from heat and whisk in cold butter. Stir in chives.

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Butter

Chives

Equipment you will use

Whisk

Slice pork into 1/2-inch slices and serve topped with sauce.

Ingredients you will need

Sauce

Pork

Equipment

Ingredients

Servings:

1Tbsp

cold butter 0teaspoons

cayenne pepper 118milliliters

chicken broth 1Tbsp

Dijon mustard 1teaspoon

chopped fresh chives 2Tbsps

heavy cream 1Tbsp

extra-hot prepared horseradish 454grams

whole pork tenderloin 3servings

salt and freshly ground black pepper to taste 2teaspoons

vegetable oil

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Finca La Malena Malbec. It has 5 out of 5 stars and a bottle costs about 14 dollars.

Finca La Malena Malbec

100% Malbec from eastern Mendoza. Limestone and clay soils, cool winters and warm summers provide great fruit concentration, and smooth tannins. Dark ruby in color reflecting light in an array of orange/purple hues. Pleasant nose filled with hints of red forest fruits and herbs. Young round tannins give it a silky sensuous texture that leads to a rich mouthfeel. Mouthwatering layers of red berries, plum, vanilla and spice open as it warms up, delivering a rich varietal character. A delicate finish that bridges the gap between drinks and lingers well after the last sip.