Dijon Pork Tenderloin
- Yield: 2-4 servings
- 1-- pork tenderloin, trimmed
- 1tablespoon vegetable oil
- 1/2cup chicken stock
- 1tablespoon prepared horseradish
- 1tablespoon Dijon mustard
- 1/4teaspoon cayenne pepper
- 2tablespoons cream
- 1tablespoon cold butter
- Preheat the oven to 375°F. Season the meat with salt and pepper.
- Heat the oil an oven-safe pan over med-high heat. (My cast iron skillet worked well.) Sear the tenderloin until brown on one side (2-3 minutes), then turn tenderloin to the other side.
- Put the pan in oven. Cook until the tenderloin’s internal temp reaches 140°F (about 20 minutes.)
- Transfer the tenderloin to a plate and cover with aluminum foil.
- Discard fat from pan, then deglaze with the chicken broth. Bring to a boil over high heat, and then add horseradish, mustard, cayenne and cream. Stir frequently until the sauce thickens (about 5 minutes.)
- Remove pan from heat and whisk in cold butter to finish.
- Slice tenderloin and spoon sauce over to serve.
- Enjoy with a glass of Pinot Noir.