Pork Tenderloin al Diablo

I made this recipe for the first time about a month ago, and have been routinely using the sauce from this as a dipping sauce for anything I can possibly think to dip in it. Chicken tenders, shrimp, pork rinds or tortilla chips... you name it, it's probably going to be delicious if you dip it in this awesome sauce. Also I'm pretty sure this is where the expression "awesome sauce" originated. Just saying.

In any case, the pork is good, don't get me wrong. But it's pretty much just a means to being able to eat the sauce. I told Mike today I was making this pork tenderloin al diablo recipe, and his enthusiasm went from about a 2 to a 10 when I reminded him that this was the recipe with the amazing sauce. Admittedly, if you don't like spicy stuff, it's not for you. (It is called "al diablo" after all). But you could probably modify the mustard to a less spicy version and it would taste milder and still delicious. 

The original recipe called for extra-hot horseradish mustard, but try as I might, I couldn't find any kind of spicy horseradish sauce at all. So I opted for a very spicy habanero mustard. I'm guessing any hot mustard (not yellow mustard though) would work if you can't find my exact kind. So, find a mustard that works for your preferred level of heat and enjoy!

Pork Tenderloin al Diablo

Ingredients:

• 1 pork tenderloin, trimmed
• 1 Tbsp canola oil
• 1/2 cup chicken broth
• 1 Tbsp Habanero mustard
• 1 Tbsp Dijon mustard
• 1/4 tsp chili powder
• 2 Tbsp heavy whipping cream
• 1 Tbsp cold butter
• 1 Tbsp fresh chives, chopped
• Salt and black pepper, to taste

Directions:

1. Preheat your oven to 375 degrees F. Season the pork with salt and pepper.
2. Heat oil in an ovenproof skillet over high heat.
3. Cook pork until browned on one side, about 3 minutes.
4. Flip pork over and transfer skillet to preheated oven.
5. Cook pork until it's browned and is still slightly pink in the center, 25-30 minutes.
6. When pork has about 10 minutes left, pour chicken broth into a small pan and heat on high until it starts to boil.
7. Whisk in cream, both mustards, and chili powder. Continue cooking until mixture is reduced to a thick sauce, about 5 minutes.
8. Remove from heat and whisk in the cold butter. 
9. Remove pork from oven and slice into 1/2 inch slices. Pour sauce over pork and top with chives.

That's it! You just made the best sauce on the planet. Way to go. :)