Pork Tenderloin Diablo

Pork Tenderloin Diablo
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

1
Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.
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2
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).
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3
Transfer pork to a plate.
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4
Remove any excess oil from the skillet and place it over medium-high heat.
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5
Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan.
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6
Whisk in cream, horseradish, Dijon mustard, and cayenne pepper. Continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes.
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7
Remove from heat and whisk in cold butter. Stir in chives.
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8
Slice pork into 1/2-inch slices and serve topped with sauce.
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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
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.
DifficultyMedium
Ready In40 m.
Servings3
Health Score16
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