Episode 18 – Making Grub with the Dub
Pork Tenderloin Diablo
Ingredients:
1 (1 pound) whole pork tenderloin
salt and freshly ground black pepper to taste
2 teaspoons vegetable oil
½ cup chicken broth
2 tablespoons heavy cream
1 tablespoon extra-hot prepared horseradish
1 tablespoon Dijon mustard
¼ teaspoon cayenne pepper
1 tablespoon cold unsalted butter
1 teaspoon chopped fresh chives
Directions
Preheat the oven to 375 degrees F (190 degrees C). Season pork with salt and black pepper.
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. Fully cook the pork 20 to 25 minutes. Transfer pork to a plate.
Discard any excess oil from skillet. Place skillet over medium-high heat. Add chicken broth; bring to a boil, scraping any browned bits off bottom of 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.
Slice pork into 1/2-inch slices; top with sauce.