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


  1. Preheat the oven to 375°F. Season the meat with salt and pepper.
  2. 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.
  3. Put the pan in oven. Cook until the tenderloin’s internal temp reaches 140°F (about 20 minutes.)
  4. Transfer the tenderloin to a plate and cover with aluminum foil.
  5. 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.)
  6. Remove pan from heat and whisk in cold butter to finish.
  7. Slice tenderloin and spoon sauce over to serve.
  8. Enjoy with a glass of Pinot Noir.