Ingredients
3
3 servings
- •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.
Nutritional Facts
Per 3 servings
- Calories: 235
- Carbohydrate: 2g
- Fat: 14g
- Fiber: 0g
- Protein: 24g
- Sugar: 0g
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