The method isn't searing, sautéing, broiling, frying, or baking;
Pork Tenderloin Diablo
While you can cook tender chicken breast on the stove or grill, you can't beat sous vide when it comes to juiciness—the precise level of temperature control.
Recipe Summary Pork Tenderloin Diablo
This is a great pork recipe. Mustard is a classic with pork, but when you add the extra zing of horseradish and cayenne, and then smooth it out with a little cream and butter, well, it's devilishly delicious.Ingredients | Chicken Breast Tenderloin Cooked
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
Directions
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.
Info | Chicken Breast Tenderloin Cooked
prep:
5 mins
cook:
30 mins
additional:
5 mins
total:
40 mins
Servings:
3
Yield:
3 servings
TAG : Pork Tenderloin Diablo
Meat and Poultry Recipes, Pork, Pork Tenderloin Recipes,
