Heat oil in a large skillet over high heat. Season pork with salt and pepper; transfer to skillet and cook, turning, until browned all over, 5 to 10 minutes.

ENTREE Pork Tenderloin With Mustard-Horseradish Sauce Test kitchen tip: If you don’t have time or don’t want to marinate the meat, you don’t have to. The Mustard-Horseradish Sauce is so ...

To make sauce: Combine all ingredients. Refrigerate 8 hours or longer. To make pork: Combine soy sauce, onions, garlic, vinegar, cayenne pepper and water in a large zip-seal plastic bag. Add the ...

salt and 1/8 teaspoon pepper. Add pork; seal bag, and turn to coat pork. Marinate at room temperature 15 minutes. Preheat the broiler. Remove pork; discard marinade. Place pork on a rack on a ...

With the machine running, add the oils in a thin, steady stream through the feed tube until the sauce is thickened. 2 Transfer into a large bowl and fold in the whipped cream and capers.

Use pork tenderloin, not pork loin. Pork tenderloin and pork loin are two different cuts of meat. The tenderloin is a slender cut that’s about 10 inches long and 2 inches in diameter.

Pork tenderloin is easy and fast, ... In a small bowl, whisk together the Dijon mustard, olive oil, Worcestershire sauce and oregano. Brush the mixture all over the top and sides of the pork.

My recipe calls for one whole pork tenderloin, which typically weighs 16 to 18 ounces and should yield four (4-ounce) servings. You can easily double the ingredients for larger gatherings.