Ingredients
1 pork tenderloin, trimmed
salt and fresh ground black pepper to taste
½ cup chicken stock
1 Tbsp extra hot horseradish
1 Tbsp Dijon mustard
¼ tsp cayenne pepper
2 Tbsp cream
1 tsp fresh chives
1 Tbsp cold butter
Directions
Preheat oven to 375°. Trim the tenderloin, if needed, then season with salt and pepper.
Heat oil in an ovenproof stainless steel sauté pan on high heat. Seer pork until browned on one side, about 3 to 4 minutes. Turn over tenderloin then transfer the sauté pan to the center of a preheated oven. Cook until pork is browned and still slightly pink in the center, about 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145°. Transfer pork to a plate and let rest at least 5 minutes before serving.
Remove excess oil from the sauté pan and place it over medium-high heat. Pour in chicken stock 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, about 3 to 4 minutes. Remove from heat and whisk in cold butter. Stir in chives.
Slice pork into ½-inch slices and serve topped with sauce.