Pork Tenderloin With Spicy Mustard Horseradish Sauce Recipe by fenway
Cooking Instructions 30 minutes 1 Preheat oven to 350°F. Season pork tenderloin and let come to room temperature. I used Kinder’s Red Garlic seasoning. Add 1 Tbsp oil to a skillet. On high heat sear pork for 3-5 minutes. Turn over and place skillet in the oven. Note: I cooked 2 pork tenderloins because they came as a pair. 2 Cook pork until the internal temperature reaches 135°F. About 15-20 minutes. It will continue to rise over 140°F. Remove to a plate and cover with aluminum foil. Let rest 10 minutes. 3 Add chicken stock to skillet and deglaze. Whisk in heavy cream, mustard, horseradish, and cayenne pepper. Bring to a boil for 3-5 minutes to thicken. Add cornstarch solution and mix. Add butter and chives. 4 Slice pork and plate. Drizzle sauce over the pork and serve the extra as a side. I served with my mashed potatoes and my classic stuffed mushrooms. Enjoy! 1 Preheat oven to 350°F. Season pork tenderloin and let come to room temperature. I used Kinder’s Red Garlic seasoning. Add 1 Tbsp oil to a skillet. On high heat sear pork for 3-5 minutes. Turn over and place skillet in the oven. Note: I cooked 2 pork tenderloins because they came as a pair. 1 Preheat oven to 350°F. Season pork tenderloin and let come to room temperature. I used Kinder’s Red Garlic seasoning. Add 1 Tbsp oil to a skillet. On high heat sear pork for 3-5 minutes. Turn over and place skillet in the oven. Note: I cooked 2 pork tenderloins because they came as a pair. 2 Cook pork until the internal temperature reaches 135°F. About 15-20 minutes. It will continue to rise over 140°F. Remove to a plate and cover with aluminum foil. Let rest 10 minutes. 2 Cook pork until the internal temperature reaches 135°F. About 15-20 minutes. It will continue to rise over 140°F. Remove to a plate and cover with aluminum foil. Let rest 10 minutes. 3 Add chicken stock to skillet and deglaze. Whisk in heavy cream, mustard, horseradish, and cayenne pepper. Bring to a boil for 3-5 minutes to thicken. Add cornstarch solution and mix. Add butter and chives. 3 Add chicken stock to skillet and deglaze. Whisk in heavy cream, mustard, horseradish, and cayenne pepper. Bring to a boil for 3-5 minutes to thicken. Add cornstarch solution and mix. Add butter and chives. 4 Slice pork and plate. Drizzle sauce over the pork and serve the extra as a side. I served with my mashed potatoes and my classic stuffed mushrooms. Enjoy! 4 Slice pork and plate. Drizzle sauce over the pork and serve the extra as a side. I served with my mashed potatoes and my classic stuffed mushrooms. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls My Best -Ever Spaghetti Glossy! Creamy Chocolate Mousse Cake Everything Sourdough Bagels Creamy Chicken Tortelloni Soup Sourdough Boule My Best -Ever Spaghetti Glossy! Creamy Chocolate Mousse Cake Everything Sourdough Bagels Creamy Chicken Tortelloni Soup Sourdough Boule Russian salad Pork meatballs for hotpot or soup🍲 Edith Moss ginger bread Chinese style hotpot with meatballs and Napa cabbage 🥬 Dahi Boondi Simple boil rice Digestive Kahwa Cucumber 🥒 and pineapple 🍍 drink Akara (Kosai) Aloo anda gravy Russian salad Pork meatballs for hotpot or soup🍲 Edith Moss ginger bread Chinese style hotpot with meatballs and Napa cabbage 🥬 Dahi Boondi Simple boil rice Digestive Kahwa Cucumber 🥒 and pineapple 🍍 drink Akara (Kosai) Aloo anda gravy