Pork Tenderloin Diablo

• portions: 3 servings
• temps actif: 5 minutes
• temps total: 40 minutes

Ingrédients

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 butter

1 teaspoon chopped fresh chives

Instructions

Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.

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.

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.

Slice pork into 1/2-inch slices and serve topped with sauce.

Nutrition

• Calories: 235 kcal
• Lipides Totaux: 14 g
• Lipides Saturés: 6 g
• Lipides Insaturés: 0 g
• Cholestérol: 89 mg
• Sodium: 223 mg
• Glucides Totaux: 2 g
• Fibres Diététiques: 0 g
• Sucres Totaux: 0 g
• Protéines: 24 g