Dijon Pork Tenderloin

  • Yield 2-4 servings


1 -- pork tenderloin, trimmed
1 tablespoon vegetable oil
1/2 cup chicken stock
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
1/4 teaspoon cayenne pepper
2 tablespoons cream
1 tablespoon 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.  



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