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Pork-Tenderloin Diablo Recipe

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This recipe for Pork-Tenderloin Diablo is from Grandma Penny's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 (1 lb.) whole pork tenderloin
salt and freshly ground black pepper to taste
2 tsp. vegetable oil
½ c. chicken broth
2 T. heavy cream
1 T. prepared horseradish
1 T. Dijon mustard
¼ tsp. cayenne pepper
1 T. cold butter
1 tsp. chopped fresh chives

Directions:
Directions:
Preheat oven to 375º
Season pork with salt and pepper.
Heat oil in oven proof skillet over high heat.
Cook pork until browned on one side (3-4 min.)
Turn over pork and transfer the skillet to the preheated oven.
Cook until pork is browned and still slightly pink in the center. About 20-25 min.
An instant-read thermometer inserted into center of pork should read at least 145º.
Transfer pork to a plate.

To make the sauce:
Remove any excess oil from skillet and place over medium-high heat.
Pour in chicken broth and bring to a boil, scraping any browned bits off the bottom of the pan.
Whisk in cream, horseradish, mustard and cayenne.
Continue cooking until mixture is reduced to a thick sauce (3-4 min.)
Remove from heat and whisk in cold butter.
Stir in chives.
Slice pork into ½ in.slices and serve topped with sauce.

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
I triple the sauce recipe to have extra to pour over rice.

 

 

 

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