Ingredients

1 pork tenderloin (about 1 lb.)

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. ground red pepper

1 Tbsp. fresh chives, finely chopped

1 Tbsp. unsalted butter

2 Tbsp. half and half

Preparation

  1. Cut pork into 1-inch medallions; season with salt and pepper. Preheat large saute pan on medium high 2-3 minutes. Place oil in pan, then add pork in a single layer; cook 3-4 minutes on each side or until browned. Remove from pan.
  2. Add broth to pan and bring to a boil. Whisk in horseradish, mustard, and red pepper; cook 3-4 minutes or until slightly reduced. Meanwhile, chop chives.
  3. Remove pan from heat. Whisk in butter, half and half, and chives. Return pork to pan and reduce heat to low; cook 1-2 more minutes or until pork is 145 degrees.