Oven-Roasted Pork Tenderloin with Horseradish Cream Sauce

Name: Oven-Roasted Pork Tenderloin with Horseradish Cream Sauce
Total time: 40 min
Yield: 2
Ingredients: 1 (1 pound) whole pork tenderloin; salt, freshly ground black pepper to taste; 2 teaspoons vegetable oil; 0.5 cup chicken broth; 2 tablespoons heavy cream; 1 tablespoon extra-hot prepared horseradish; 1 tablespoon Dijon mustard; 0.25 teaspoon cayenne pepper; 1 tablespoon cold butter; 1 teaspoon chopped fresh chives

Elevate your pork game with this tantalizing recipe. The classic pairing of mustard and pork gets a spicy twist with horseradish, while cream and butter create a luscious sauce to die for.

Recipe Info

Prep Time

40 min

Difficulty

Easy

Servings

Nutrition

calories235kcal

carbohydrates2g

fat14g

protein24g

sugar0g

Dinner American

Ingredients

1 (1 pound) whole pork tenderloin

salt, freshly ground black pepper to taste

2 teaspoons vegetable oil

0.5 cup chicken broth

2 tablespoons heavy cream

1 tablespoon extra-hot prepared horseradish

1 tablespoon Dijon mustard

0.25 teaspoon cayenne pepper

1 tablespoon cold butter

1 teaspoon chopped fresh chives

Directions

Preheat the oven to 375°F (190°C). Season pork with salt and black pepper.

Heat oil in an ovenproof skillet over high heat. Add pork; cook until browned on one side, 3 to 4 minutes. Flip pork; transfer skillet to the preheated oven. Cook until pork browned and still slightly pink in center, 20 to 25 minutes.

Check pork's internal temperature with a thermometer; it should read at least 145°F (63°C). Transfer pork to a plate.

Discard any excess oil from skillet. Place skillet over medium-high heat. Add chicken broth; bring to a boil, scraping any browned bits off bottom of skillet. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper. Cook until the mixture reduces to a thick sauce (about 3 to 4 minutes).

Off heat, whisk in cold butter, then stir in chives.

Slice pork into 1/2-inch slices; top with sauce.