PORK TENDERLOIN DIABLO
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
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
EL DIABLO PORK TENDERLOIN
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
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
BEEF TENDERLOIN WITH HOLLANDAISE DIABLO
Steps:
- To make Beef Tenderloin: Preheat oven to 500 degrees F.
- In a small bowl, combine the salt and brown sugar and then pour onto a baking sheet. Roll the tenderloin in the salt and sugar mixture, so that the tenderloin is completely covered. In a large braising pan, heat the oil over high heat. Place the whole tenderloin in the hot oil and cook for 4 to 6 minutes on all 4 sides. Remove from the heat and place the tenderloin on a baking sheet. Finish cooking in the oven for 20 to 25 minutes, or until the internal temperature of the meat is 140 degrees F. Remove from the oven and let rest for 10 to 15 minutes while making the hollandaise sauce. Slice into 1/2-inch thick pieces and serve warm with Hollandaise Diablo.
- To make Hollandaise Diablo: In a blender or food processor fitted with a metal blade, pulse the egg yolks on low. With the machine running, slowly add the melted butter, lemon juice, tomato paste, hot pepper sauce, to taste, and salt, to taste. Pulse until combined. Serve over the sliced beef tenderloin.
PORK CHOPS DIABLO
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
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
PORK TENDERLOIN DIABLO
Number Of Ingredients 10
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.
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