Pork Tenderloin Diablo Recipes

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PORK TENDERLOIN DIABLO



Pork Tenderloin Diablo image

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.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 40m

Yield 3

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 2 g, Cholesterol 89.2 mg, Fat 14.1 g, Fiber 0.2 g, Protein 23.7 g, SaturatedFat 6.4 g, Sodium 222.9 mg, Sugar 0.4 g

PORK TENDERLOIN DIABLO



Pork Tenderloin Diablo image

Number Of Ingredients 10

1 pound Pork Tenderloin
1 salt and pepper
2 teaspoons vegetable oil
1/2 cup chicken broth
1 tablespoon Extra-hot prepared horseradish
1 tablespoon Dijon mustard
1/4 teaspoon cayenne pepper
1 tablespoon Butter (Cold)
2 tablespoons Heavy Cream
1 teaspoon Chives, fresh, chopped

Steps:

  • 1. Preheat oven to 375 degrees. Season pork with salt and pepper.
  • 2. 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 skilled 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. Transfer pork to a plate.
  • 3. 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 the bottom of the pan. Whisk in the cream, horseradish, Dijon, and cayenne. 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.
  • 4. Slice pork into 1/2 inch slices and serve topped with sauce.

EL DIABLO PORK TENDERLOIN



El DIABLO PORK TENDERLOIN image

Juicy, tender and perfectly cooked, this dish is deliciously different with its unique combination of ingredients. VIDEO https://youtu.be/K1UVlgtDeEY

Provided by CLUBFOODY

Categories     < 60 Mins

Time 55m

Yield 2 serving(s)

Number Of Ingredients 16

1 large pork tenderloin, silverskin removed
2 teaspoons dried chipotle powder (or as needed)
2 tablespoons vegetable oil
1/4 cup white onion, minced
2 tablespoons serrano peppers, minced
2 tablespoons chili peppers, minced
1 large garlic clove, pressed
3/4 cup low sodium chicken broth
1/2 teaspoon ground cumin
1/3 cup tequila
1/4 cup orange juice
1/2 tablespoon agave nectar (more to taste)
1/3 cup heavy cream
2 tablespoons butter, cold
1 tablespoon cilantro, chopped (for garnish)
2 lime wedges (for garnish)

Steps:

  • Preheat oven to 375ºF.
  • Season tenderloin evenly with chipotle chili powder until entirely coated; set aside.
  • In an oven-proof skillet over high heat, add oil and when it starts shimmering, add pork and sear it until brown, about 1 ½ to 2 minutes.
  • Flip it over and transfer to the preheated oven. Cook for 18 to 20 minutes or until the internal temperature reaches 140ºF.
  • Remove from the heat and transfer the pork to a cutting board. Place foil on top forming a tent and let it rest for 20 minutes while making the sauce.
  • In the same skillet, remove extra fat using paper towels leaving about 1 ½ tablespoons Turn the heat to medium and when it gets hot, add onions, serrano and fresno peppers; sauté until softened, about 4 minutes. Add garlic and sauté for only 1 minute.
  • Pour in chicken broth and deglaze the skillet by scraping the bottom of the pan to dislodge any brown bits.
  • When the mixture is warm again, add cumin, tequila, orange juice, agave nectar and heavy cream. Whisk the ingredients very well and cook until the sauce thickens, about 15 to 20 minutes.
  • When consistency is reached, turn off the heat and add cold butter. Swirl it around until incorporated.
  • Slice pork tenderloin and transfer to warm serving plates. Spoon sauce over and sprinkle on some chopped cilantro; add one lime wedge per plate.

Nutrition Facts : Calories 716.1, Fat 49.9, SaturatedFat 21.4, Cholesterol 248.9, Sodium 322.6, Carbohydrate 11, Fiber 2, Sugar 4.4, Protein 56.1

PORK TENDERLOIN DIANE



Pork Tenderloin Diane image

We have pork at least once a week, and this is one dish we especially enjoy. Moist tender pork medallions are served up in a savory sauce for a combination that's irresistible. I'm not sure where the recipe came from, but I'm glad I have it. -Janie Thorpe, Tullahoma, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 pork tenderloin (about 1 pound)
1 tablespoon lemon-pepper seasoning
2 tablespoons butter
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon minced fresh parsley

Steps:

  • Cut tenderloin into 8 pieces; place each piece between 2 pieces of plastic wrap or waxed paper and flatten to 1/2-in. thickness. Sprinkle with lemon pepper. , Melt butter in a large skillet over medium heat; cook pork until a thermometer reads 145°, 3-4 minutes on each side. Remove to a serving platter and keep warm. , To the pan juices, add lemon juice, Worcestershire sauce and mustard; heat through, stirring occasionally. Pour over the pork and sprinkle with parsley.

Nutrition Facts : Calories 214 calories, Fat 14g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 491mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

PORK CHOPS DIABLO



PORK CHOPS DIABLO image

The blend of sweet, sour and spice delivers a distinctive flavor to this dish. A tasty combination that you'll really enjoy! VIDEO https://www.youtube.com/watch?v=tp54EmWbWRg

Provided by CLUBFOODY

Categories     Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

4 pork chops
1/2 tablespoon black pepper (or to taste)
1 teaspoon hot paprika (or more as needed)
1/2 teaspoon sea salt (or to taste)
1 tablespoon oil
1 cup low sodium chicken broth
1 tablespoon Worcestershire sauce
6 tablespoons brown sugar
0.75 (5 1/2 ounce) can tomato paste
4 slices lemons

Steps:

  • Season pork chops on both sides with pepper, paprika and salt; set aside. In a large saucepan over medium, heat oil. Add pork chops and cook until brown, about 3 minutes per side. Transfer chops on a plate and remove fat with a paper towel. Add chicken broth, Worcestershire sauce, brown sugar and tomato paste. Stir well and place pork chops back to the pan and spoon sauce over. Cover, reduce heat to medium-low and simmer for 45 minutes.
  • Place lemon slices on pork chop, pressing gently to extract some juice and simmer for 15 minutes. Brush the chops here and there. If sauce is not thick enough, mix 2 teaspoons cornstarch in ½ cup cold water and add to the sauce. Served with mash and veggies; make.

Nutrition Facts : Calories 326.6, Fat 14.7, SaturatedFat 4.4, Cholesterol 91.5, Sodium 466, Carbohydrate 19.3, Fiber 1.2, Sugar 16.3, Protein 29.3

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