Pork Tenderloin Diablo

Ingredients

• 1 tablespoon butter cold
• 0.3 teaspoon cayenne pepper 
• 0.5 cup chicken broth 
• 1 tablespoon dijon mustard 
• 1 teaspoon chives fresh chopped
• 2 tablespoons heavy cream 
• 1 tablespoon extra-hot horseradish prepared
• 1 pound pork tenderloin whole
• 3 servings salt and pepper black freshly ground to taste
• 2 teaspoons vegetable oil 

Equipment

• frying pan
• oven
• whisk
• kitchen thermometer

Directions

1. Preheat oven to 375 degrees F (190 degrees C). 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 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).
3. Transfer pork to a plate.
4. Remove any excess oil from the skillet and place it over medium-high heat.
5. Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan.
6. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper. Continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes.
7. Remove from heat and whisk in cold butter. Stir in chives.
8. Slice pork into 1/2-inch slices and serve topped with sauce.