Pork Tenderloin Diablo

I love this method for cooking the pork. Be careful with the salt on the meat though - between the salt on the meat and the salt in the broth & mustard it left the sauce too salty.

OMG, the sauce is divine! I'll admit I used a rub that I use on many of my beef and pork roasts that always lends an outstanding base flavor (it is from Joel Manthel's "Herb Rubbed Sirloin Tip Roast". I always slather the meat with some olive oil, work the rub into the meat, and let it sit on the counter for about an hour before cooking. Chef's John's cooking time and treatment are spot on though. I used a cast iron for the process, and highly recommend it. Because I had two tenderloins that were heavy in the middle, I did take the temp up to 153 before plating and tenting while I made the sauce. I tripled the sauce, and boy I'm glad I did. The sauce is a superstar! Thanks Chef John for being my superstar for so many great recipes!

Very tasty! Rather than doing in the oven, I cut the tenderloin into medallions and cooked them on the stove in a pan. Removed to a plate when they were nicely browned and cooked through. Made the sauce in the pan (next time I will double the sauce because it’s so yummy!)and then added the medallions back in to heat. I will also add mushrooms next time, just because I love mushrooms (sautéed the one the pan before making the sauce) and believe this would be a perfect sauce to have the addition.

Delicious!!! I've made this several times as written. Today was too hot to turn on the oven. I seared in a cast iron skillet on the grill to get the fond. Finished the tenderloins on the grill. Finished the sauce on the stove top.

This is a weekly meal in our house. My only change is that I adapted it for an instant pot. 6 minutes on high with 15 minute release. It takes a little longer to cook down the sauce on saute mode, and I'm impatient, so I usually add some xanthan gum to thicken it. I'm sure you could do the same with corn starch or flour.

This is a fantastic recipe. I make this verbatim aside from the fact that I brown all sides of the tenderloin in my cast iron skillet. I put my accurate meat thermometer in and pop it in the oven. I remove at @ 137 degrees and wrap in foil while I finish up the sauce. I always make this with mashed potatoes and learned the first time to start the potatoes before browning the pork! The last thing I do is slice the juicy pork. This is excellent with asparagus or broccoli!

Excellent method to cook tenderloins and the sauce was lovely. Had 2 large tenderloins so tripled the sauce. Could not really taste the horseradish, and I had a new jar, although it wasn't "extra-hot". Added some more at the end. Next time don't add the horseradish until after simmering since boiling it mellows it's flavor. Didn't have chives. I don't think I let the sauce the reduce enough but it was still very tasty. Reheating worked well by using a small saucepan, adding a splash of cream and reheating sauce with the pork gently just until it came up to temp.

Marinated the meat with equal parts soy sauce, dijon, and EVOO (with garlic) for about 24 hours. The meat cooked this way was super tender and flavorful! Used regular horseradish because that's what I had and didn't include the cayenne. It was delicious! The sauce was amazing over Perfect Polenta. Served with green beans. Easy enough for a week day but impressive enough for guests.

Yum! Can honestly give 5 stars as prepared as directed. My husband doesn’t tolerate heat / so didn’t use horseradish and decreased cayenne by half. I didn’t have chives so added a little chopped red onion with the cream ( used 3tbsp 2% milk with 1tbsp as i didn’t have cream and sliced mushrooms as one reviewer suggested). It was delicious! Update 6/5/24: Made just as before but I hadn’t made in a while. My husband said “Why make this any other way-It’s cooke perfectly!” I roasted along with Simple Roasted Butternut Squash also on this site. Thank you!

So glad I doubled the sauce recipe! Sauce if phenomenal. I cooked the pork in my new Gourmia air fryer. Juiciest pork tenderloin EVER. I had to get some bread just to soak up the leftover sauce on my plate.

OMG! I've made this twice now and all I can say is this has got to be one of the best sauces you'll find anywhere! Put this on shoe leather and you'll gladly tear into it. My advice. Follow the directions as written and double or triple the volume. We put this on a bed of noodles (egg) and we did rice. Both times we wanted more but it's just enough to bang the tenderloin and not enough for the bedding. Another note we noticed was it goes exceedingly well over or with fresh asparagus. The two just get together so well that I'm looking to modify this so I can make a whole new dish out of it. Don't hesitate on this one. It is wonderful.

Delicious! Used regular horseradish but other than that, follow to the letter. Such an easy dinner but fit for company.

The whole family loved it! Thickening definitely took longer than suggested. I can't figure out why mine came out so salty-tasting, but it can't be the recipe's fault; I'll either omit salting the tenderloin, salt by hand and not by grinder, or only salt one side.

I make this often and love it. I love salt, so I use salted butter and salt the meat and everything.

Very good! I had to cook it a bit longer in the oven (5-10 minutes).

2nd time I've made this. I use a cast iron skillet bc I didn't have a pan other than that that was oven approved. I have been unable to get the sauce to thicken both times. Not sure what I'm doing wrong. Husband likes the flavor so I'll keep doing it but maybe I'll need to add flour or something...

Love this recipe and it will have a permanent place in my recipe box. The only change I made was to add 1 cup of sliced mushrooms to the sauce. Anytime I can use mushrooms I do and this worked out very well. Thanks for sharing your recipe which is simple and delicious!

I would not change a thing! Always awesome every single time.

Absolutely loved it 😍

There are lots of good pork tenderloin recipes but I keep coming back to this one.