Monday, June 22, 2015

Creamy Horseradish Pork

Thank you (again) Publix!  They have some wonderful recipes, and easy, too (see

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).  


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:

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