Best 3 Pork Tenderloin Diablo Recipes

**Pork Tenderloin Diablo: A Flavorful Culinary Journey**

Pork tenderloin diablo is a tantalizing dish that captivates the senses with its fiery and flavorful profile. Originating from the vibrant culinary landscape of Mexico, this dish showcases the harmonious fusion of bold flavors and aromatic spices. The succulent pork tenderloin, seared to perfection, takes center stage, complemented by a vibrant array of ingredients that create a symphony of taste. Roasted red peppers, sweet corn, and smoky chipotle peppers intertwine, adding layers of sweetness, smokiness, and a subtle hint of heat. The zesty tomatillo salsa, prepared with fresh tomatillos, zesty lime juice, and fragrant cilantro, adds a refreshing tang that balances the richness of the pork. Guacamole, with its creamy avocado base and vibrant mix of spices, provides a cool and creamy contrast to the heat of the dish. This remarkable dish, with its distinct flavors and textures, promises an extraordinary culinary experience that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

PORK TENDERLOIN DIABLO

Pork Tenderloin Diablo image

Number Of Ingredients 10

Ingredients

1 pound Pork Tenderloin
1 salt and pepper
2 teaspoons vegetable oil
1/2 cup chicken broth
1 tablespoon Extra-hot prepared horseradish
1 tablespoon Dijon mustard
1/4 teaspoon cayenne pepper
1 tablespoon Butter (Cold)
2 tablespoons Heavy Cream
1 teaspoon Chives, fresh, chopped

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.

EL DIABLO PORK TENDERLOIN

El Diablo Pork Tenderloin image

Juicy, tender and perfectly cooked, this dish is deliciously different with its unique combination of ingredients.

Provided by Francine Lizotte

Categories Pork

Time 55m

Number Of Ingredients 16

Ingredients

1 large pork tenderloin, silverskin removed
2 tsp chipotle chili powder, or as needed
2 Tbsp vegetable oil
1/4 c white onions, minced
2 Tbsp serrano peppers, minced
2 Tbsp fresno chili peppers, minced
1 large clove garlic, pressed
3/4 c low-sodium chicken broth
1/2 tsp ground cumin
1/3 c blue agave tequila
1/4 c freshly squeezed orange juice
1/2 Tbsp agave nectar, or more to taste
1/3 c 35% heavy cream
2 Tbsp cold butter
1 Tbsp chopped cilantro, for garnish
2-4 lime wedges, for garnish

Steps:

1. Preheat oven to 375ºF.
2. Season tenderloin evenly with chipotle chili powder until entirely coated; set aside.
3. 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.
4. Flip it over and transfer to the preheated oven. Cook for 18 to 20 minutes or until the internal temperature reaches 140ºF.
5. 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.
6. In the same skillet, remove extra fat using paper towels leaving about 1 ½ tbsp. 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.
7. Pour in chicken broth and deglaze the skillet by scraping the bottom of the pan to dislodge any brown bits.
8. 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.
9. When consistency is reached, turn off the heat and add cold butter. Swirl it around until incorporated.
10. Slice pork tenderloin and transfer to warm serving plates. Spoon sauce over and sprinkle on some chopped cilantro; add one lime wedge per plate.
11. To view this recipe on YouTube, click on this link >>>> https://youtu.be/K1UVlgtDeEY

PORK TENDERLOIN DIABLO

Pork Tenderloin Diablo image

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

Ingredients

1 (1 pound) whole pork tenderloin
salt and freshly ground black pepper to taste
2 teaspoons vegetable oil
½ cup chicken broth
2 tablespoons heavy cream
1 tablespoon extra-hot prepared horseradish
1 tablespoon Dijon mustard
¼ teaspoon cayenne pepper
1 tablespoon cold butter
1 teaspoon chopped fresh chives

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

Tips:

To ensure even cooking, use a meat mallet to pound the pork tenderloin to an even thickness.
If you don't have a meat mallet, you can use a rolling pin or the bottom of a heavy skillet.
To prevent the pork from drying out, cook it over medium heat and don't overcook it.
To add a bit of extra flavor, you can marinate the pork tenderloin in a mixture of olive oil, garlic, and herbs before cooking.
If you want a crispy crust on the pork, sear it in a hot skillet before transferring it to the oven to finish cooking.
Serve the pork tenderloin with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Pork tenderloin diablo is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of spices and flavors in the sauce gives the pork a bold and flavorful taste. The pork is also tender and juicy, thanks to the quick cooking time. Whether you serve it with roasted vegetables, mashed potatoes, or rice, pork tenderloin diablo is sure to be a hit with your family and friends.