Monday, June 22, 2015
Creamy Horseradish Pork
Thank you (again) Publix! They have some wonderful recipes, and easy, too (see http://www.publix.com/recipes-planning).
We're not big beef/pork eaters here, but when something is on a really good sale, I'll pick something up. I had a pork tenderloin to use in my freezer-emptying challenge. Loving horseradish and mustard, I saw this recipe and had to try it.
One of my problems with pork is that it is so usually so dry. Not this one. You don't even need a knife. It is so moist and tender.
A note: The tenderloins we get are generally 2 one-pound tenderloins packaged together and so when I get them home, I'll separate them and freeze them separately (since I generally cook for just two).
CREAMY HORSERADISH PORK (4 servings)
1 pork tenderloin (about 1 pound)
1 tsp kosher salt
1/2 tsp pepper
2 Tbsp canola oil
3/4 cup chicken broth
1 Tbsp prepared horseradish
1 Tbsp Dijon mustard
1/4 tsp cayenne pepper, optional (or a lesser amount)
1 Tbsp fresh chives, finely chopped
1 Tbsp unsalted butter
2 Tbsp half-and-half
Cut pork into 1" thick medallions; season with S&P (wash hands). Preheat large saute pan on medium-high 2-3 minutes. Place oil in pan, them add pork in single layer; cook 3-4 minutes on each side or until browned. Remove pork from pan.
Add broth to pan and butter to a boil. Whisk in horseradish, mustard, and red pepper (if using); cook 3-4 minutes or until slightly reduced. Meanwhile, chop chives.
Remove pan from heat; whisk in butter, half-and-half, and chives. Return pork to pan and reduce to low; cook 1-2 more minutes or until pork is 145F. Serve.
Recipe Source: http://www.publix.com/recipes-planning/aprons-simple-meals/creamy-horseradish-pork-with-sauteed-brussels-sprouts