This is a great pork recipe. Mustard is a classic with pork, but when you add the extra zing of horseradish and cayenne, and then smooth it out with a little cream and butter, well, it's devilishly delicious.
Ingredients
- whole pork tenderloin: 1 piece (1 pound)
- salt and freshly ground black pepper: (to taste)
- vegetable oil: 2 tsp
- chicken broth: 0.5 cup
- heavy cream: 2 Tbsp
- extra-hot prepared horseradish: 1 Tbsp
- Dijon mustard: 1 Tbsp
- cayenne pepper: 0.25 tsp
- butter: 1 Tbsp (cold)
- fresh chives: 1 tsp (chopped)
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.
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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). Transfer pork to a plate.
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Remove any excess oil from the skillet and place it over medium-high heat. Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the 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. Remove from heat and whisk in cold butter. Stir in chives.
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Slice pork into 1/2-inch slices and serve topped with sauce.
