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Pork-Tenderloin Diablo Recipe

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This recipe for Pork-Tenderloin Diablo, by , is from Grandma Penny's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Penny Delany


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

Preheat oven to 375
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 145.
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 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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