Pork Tenderloin Diablo Recipe - Spicy Pork Diablo - Pork Tenderloin with Mustard Cream Sauce

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/222187/Pork-Tenderloin-Diablo/

[@polla2256]

Awesome, making this tomorrow !

[@KevinRoehler]

So we have to go back ten years to find a video before you started talking all weird by making your tone go up and down? You're the best either way.

[@steverundle8635]

Mrs.Steve, here, as usual. I’m tickled rare to find this quick and easy recipe, my good Chef.cooking for late lunch, left overs for dinner. You see, in a previous life I was a wolf, really! When I see a pig I waste no time saying how cute, I cut right to the recipe and want blood on the plate!

[@RonJDuncan]

I have nostalgia for this specific dish. It's the first one I ever saw on this channel and recreated, long before I wound up going to culinary school myself. It's still a delicious go-to

[@johnw3736]

Same here Ron. It’s always a crowd pleaser.

[@PICARDY610]

OMFG! Took me 10 years to find this? Didn't even make it to table, boyfriend carved it while I dipped in sauce. We stood huddled over the stove like it was a fondue. lol No sides, nothing. Yummo. Thank you!

[@mrmoshpotato]

That's how to do it! The sauce is soooo good!

[@PICARDY610]

@@mrmoshpotato YES! I'll whip some up just for my morning scrambled eggs

[@fastjag5590]

I did the same thing without the boyfriend.

[@longfade]

4 minutes of straight-to-the-point stuff. Love it.

[@rae5363]

Used this recipe tonight for my first attempt at pork tenderloin and I am so happy! I was so intimidated by this big ol' piece of meat, but I think I nailed it! Thanks for making me proud of my cooking, Chef John!

[@gman323232]

old school is fun to live in..... simple and to the point. thank you John!

[@AI3Dorinte]

man do i love listening to this guy, seriosly you could talk about ANYTHING and people would listen, the fact that you are a great cook is adding more awsomeness :D "everything in life is optional" - so true

[@mimiphan3865]

Thank you, Chef Jonh.....you are a saver.....I bought a pork tenderloins and it's been sitting there...I am little bit timadate to make it....thank again Chef Jonh For give me encouragement.....God bless 🙏 🙌..... 💕💞💛💓

[@stephaniew5602]

I've made this meal many times now and every time my husband will say... "This is good!" "This is really good!" "I really like this!" "I Love the gravey!" Thank you Chef John for keeping the "LOVE ALIVE ❤❤❤"

[@larrybenson3514]

I know you did this recipr a long time ago but it's a first for me. It was a great hit . Even my wife loved the sauce . Thank you . Enjoy.

[@NoFearCooking]

That’s the beauty of a KZbin with a recipe and a gray chef so many he has go by and you still see it and we can try it tomorrow is my dinner for the game night🥰🐝🐝🐝

[@aheartofworship27]

I knew I wanted to make pork loin, but I didn't know how I wanted to make it, until I saw your recipe. I was sold. I'm going to "option" to make this recipe tomorrow. How about that!!

[@MrRoz121]

Have made this around 5 times now. I will be making it another 500 before I die. It’s amazing.

[@DrLesleyStevens]

Love this recipe.found it on allrecipes way before seeing this video. I saute shallot in the fat before deglazing with broth. CJ is king of customizable recipes. Serve with garlic mashed and done.

[@ronj5714]

I made this tonight. Only difference I made it into garlic sauce w lots of garlic Also added onions to the tenderloin to have carmelized onions to go with. Listen everyone, this was insane good. Felt like I was in a fine restaurant. Served a baked potato ( put in Instapot for 20 min- Perfect). Family loved this so much I have to put this in rotation. Thank you Chef John- you never disappoint.

[@NoFearCooking]

Thank you for the tip for baked potato 20 minutes in the instant pot. Do you ever put anything under the potato or bad water?🥰🐝🐝🐝

[@ld4349]

Just made this for dinner and it was absolutely delicious! My husband licked his plate clean and hasn't stopped raving about the sauce! Thank you, Chef John!

[@bosskaggs]

WOW!! Just WOW! it's like i got hit in the head and found this recipe after all these years and never knew this combo was so gosh damn amazing!! PERFECT and a big hit for the spicy lovers. That sauce rules! Thank you

[@gregargo1898]

Chef John just wanna say how much I appreciate you. I have been watching your content for nearly ten years(?) and you have elevated my culinary skills in an almost immeasurable way. So, t.y. Chef!! From the bottom of my heart and stomach. :)

[@NoFearCooking]

What a beautiful compliment you gave to Chef John. He is a wonderful, beautiful cook chef thank you for the compliment. We have nice people in the world.

[@trouble1macker202]

You know Chef John, you have a decent amount of skill. Not only do you make delicious food, but also get great camera shots while you cook.

[@razzle8140]

I was raised vegetarian and only started eating meat a month ago, at the tender age of 35. This is my first time cooking pork, and wow! These are some flavors I've never tasted before. It's great and a bit perplexing.

[@ojtheviking]

+Shannon Rae Welcome to the dark side - we not only have cookies, but we have MEAT! Just curious, though (even though I'm asking a year late); what made you start eating meat in the first place, after having been raised to be a vegetarian for so many years? I know from my own experience that a very specific food regime when one is growing up can influence one's likes and dislikes later on - especially if it's a strict one, which is why I have trouble with fish. But 35 years is a long time, so it seems like you kinda enjoyed being a vegetarian too. Or did you just never think about it until now, because you simply were used to not eating meat? Anyway, instead of guessing, I'll let you explain it yourself - if you ever read this reply, that is :P

[@razzle8140]

Turns out I'm pre-diabetic, so I had to overhaul my entire food eating style to get my carbs down. I was raised with Bread being the base of the food pyramid and never eating enough protein. My parents weren't very careful vegetarians. And now that I eat meat, I have seen the light. I immediately lost 40 pounds and I have more energy and overall feel better. My skins better and I have thicker hair now too. Meat, or rather, getting enough protein really makes a difference. And my blood sugar is stabilized.

[@ojtheviking]

I see, thanks for explaining. Glad to know that it has improved your health - twice the reasons to enjoy meat :) Not that I'm judgmental towards vegetarians or vegans, though. But I can understand why you feel it has made a difference in your life to start eating meat. Good for you!

[@tommotzer8536]

Protein is in your DNA in every cell in your body. Less than 10% of the population do well without protein. Wanna bring your health to an even higher level? Start weight training, you'll be blown away after 3 months (:.

[@tommotzer8536]

Yep great recipe! And I like this gentlemen's voice. It's light and mellow, he should get his own show!

[@brocklanders6172]

I've made this twice now. Almost impossible to screw up and it's unbelievably delicious. Both times I've ended up with leftover sauce and found this sauce especially good over scrambled eggs! Nuke the sauce for 30 seconds and pour over eggs with some fresh chives. I made this for a lady friend and I still can't get her to leave!

[@BillM1960]

Brock Landers It's good over beef too!

[@Jchathe]

Brock Landers 😂

[@whitsixkiller]

So. You sauced up her eggs and she won't leave. She after your pork.

[@brocklanders6172]

@@whitsixkiller Right.

[@sheilaschnee9444]

@@whitsixkiller I’ll bet it’s not the eggs he sauced up keeping her there.

[@josephchamberlain9129]

I tried this with a braided pork tenderloin. Fabulous!

[@kathyjones8499]

Absolutely love this. I highly recommend preparing it...

[@carlinetessier5500]

As usual your recipes are always amazing is why I always stop by when is you. Yes I did enjoy it, thank!

[@caddymann97]

For my money chef John is the go to guy when it comes to creating a culinary delight..Better than most

[@sadie4me2]

I just made this again and it does melt in your mouth and it cuts like butter. Great recipe and great sauce

[@sadie4me2]

I just made this and I am so excited. The meat melts in your mouth the sauce is to die for delicious. This is a keeper!

[@astromaxx7771]

TY Chef! Just cooked this now and is amazing! And exactly as you described it! TY!!!!

[@ginorisbaber7084]

Love Love this recipe. My 3rd time preparing ,

[@RhickeJennings]

This was so good! I made this using a 1.5 pound pork tenderloin (the only size available). I did sear the pork on all sides before putting it in the oven which left the outside with a delicious crust. I could not cut my tenderloin with a fork so next time I will check the internal temp at 20 minutes. The sauce was to die for, it was incredible. Next time I would add more cayenne to make a bit spicier. We paired the meat with a spinach, mixed greens, goat's cheese and fig salad. It was an outstanding dinner we will make again.

[@wimbe011]

I tried the recipe last night and the tenderloin was so moist and the sauce was wonderful. Very good. Thank you

[@jamestblanton3188]

Made this dish tonight....wonderful, tender and flavorful.....thanks you made it easy

[@jonathanrobertson3406]

I've never even been a real fan of pork tenderloin but this brought me around. Simple, delicious, and fun to make. Serve with petite peas and either rice or mashed potatoes. Best part is, pork tenderloin is relatively cheap. In our neck, you can get a single, 1 pound tenderloin for around $6 and that really does feed two to three people, depending on appetites.

[@Budzpip]

I made this dish for my family tonight. Everyone loved it. The sauce really compliments the pork! Thanks for posting this recipe.

[@manifest8082]

Just made this pork diablo and it came out awesome! Fork don’t lie!

[@BigJohn6060]

just made this... AMAZING! pork loin was juicy and tender and diablo sauce was perfect with it, THANKS!!!

[@margosheridan2078]

This recipe is my new all time favourite pork tenderloin recipe, from now on. i added mushrooms to the sauce , and it was so good. I think this sauce would be fantastic with chicken too ! thank you again !

[@NoFearCooking]

Beautiful compliment to the chat and I do hope you live many many years with happy healthy, terrific life so you can make this wonderful pork. I’ll try it tomorrow for my company, every Wednesday we play a game and have some good food.🥰🐝🐝🐝

[@robstevens9667]

Sooooo good 👍 thank you chef 👌

[@Pbro1000]

Now I'm learning the French technique known as monter au beurre. Making melt- in- your- mouth, delicious pork tenderloin, mmmmmmmmm as always thank you.

[@bradleywesner8496]

Outstanding! I would make this again in a second!

[@johnbrowneyes7534]

Made this last night. Easy. Very good! Thanks!👍😀

[@TheStrokesChick]

I made this for dinner today. It was sooo good! I wanted to drink the sauce! Very quick and easy to make too. Thank you Chef John!

[@sam1174]

I made this last night. It was delicious! I didn't have a stainless steel skillet big enough for the pork loin, so I used an oven-safe teflon skillet instead. It still turned out great. Highly recommend!

[@WendyVallarta]

Chef, I just made this for dinner, i didn't add the horseradish because I didn't have any, but i have to say... My husband and I loved it!, like everything what I made from your recipies. Thank you!!

[@blairwesterman2635]

I’m enjoying this meal now as I watch Sunday Night Football…turned out great, pork fork tender and pan sauce is a knockout for flavour…I could have reduced the sauce more, but still very good. Cheers! 🇨🇦

[@SampaJasli]

I just started watching your videos, but you're already my favourite youtube chef!

[@simplequestions95]

Great timing. It's traditional in the south to have pork on New Years Day! I'm going to try this one. Thanks!

[@JohnDXCenaHas2Words]

I like the quote you said. "Everything in life is optional."

[@atalina08]

Everything is better when Chef John makes it. What did you cook for the holidays?

[@cagwscam6398]

This is an absolutely delicious recipe for which I’ve received rave reviews from all who have tried it. Use a meat thermometer to get the precise internal temp of 145F. You’ll ruin the dish if you over cook or under cook the pork. Since the spices are strong, be VERY CAREFUL on the measurements to avoid one flavor overpowering the others. This Diablo sauce is so incredibly delicious, I have to admit I used a piece of sourdough bread to wipe the sauce pan clean to savor every last drop of the sauce (while no one is looking, of course)... This is a 5-Star recipe. Amazing.

[@hellohangfire]

Just finished making this for the 20th time since watching this video. Love this recipe. Thank you, chef.

[@jackschannel2442]

Made this last night and it was definitely the best pork tenderloin we have ever had. The sauce was just great. We really like it a lot. My wife had brined it first and that may have helped. This was a great video and I am glad i watched it. I have really enjoyed his videos. His one on making batter for onion rings is first rate. The video for Bananas Foster also very good.

[@patstephenson8567]

I cooked this yesterday. It was wonderful. Easy and quick to make. Thanks

[@williamhokkanen6040]

Great recipe. It tasted just as I imagined. Served with Fondat potatoes, roasted pearl onions and carrots.

[@Turandot29]

Ah, this recipe makes me rejoice that I am neither Jewish nor Muslim. Mazel Tov!

[@0prahTV]

I'm a Muslim, but Allah will forgive

[@NoFearCooking]

@@0prahTV happy, healthy, terrific eating, yes, you’ll be forgiving. You’re just so cute how you said it🥰🐝🐝🐝

[@glennbell8702]

5 stars, simple and a great way to use the tenderloin. Summertime serve with a cold salad, also would be great with browned red taters.

[@ShelliLK]

I make my own version of this often. Always a hit. Yummy

[@robertcameronjones]

Fun to make! For some reason, searing the crap out of something then throwing it in the oven makes me feel chef-y. I will have to dial down the Dijon a bit since my horseradish (Brede's) also had mustard in it. Wasn't as spicy as the ingredients suggested, which is ok. A great sauce to experiment with. Oh, and I didn't throw away any fat. That's the goodness!

[@emilianasarna288]

Made this today , so easy and so delicious. Probably the best meals I have ever eaten

[@theheyseed]

Thanks for the tips on the gravy, just finished a successful dinner using this recipe.

[@traciebrown7160]

Really easy and very tasty. Could serve to guests as a posh dinner and it's so simple. Thanks, Chef

[@anra54]

when everybody else busy in their holiday, chef john posts a new video.. :D happy holiday chef john!!

[@saltlakerealestateconnecti6730]

I tried this and it was a real hit. My wife, who normally has never liked pork loin, loved this recipe. I wonder if it is because I have over-cooked it in the past or the recipe was no good? I have to confess, it probably was my cooking that was at fault. The mustard horseradish sauce makes this dish. I would have never thought this combo would work with pork. Thanks for teaching this technique and you can be sure, I will definitely be making this dish again.

[@golddigger0325]

you should have your own cooking show, I'd totally watch it.

[@SkynetT800]

thank you chef, I followed your instructions and it came out superb! and you're right I was afraid of the time in the oven for years I've heard that pink pork was not good. but it came out like butter😂

[@barryhaley7430]

I really appreciate this man’s videos!

[@debbiezullo7056]

Perfection ❤ Much love from the supermodel from the 80s. Michelle is such a lucky girl. Much love from Southern California with love.❤

[@deadcel11r]

I put the horseradish and mustard on with the salt & pepper before searing it, and added capers to the sauce...soooo good

[@TSILO2]

i'll never stop watching your videos....

[@sadie4me2]

I’ve used this several times! Awesome!

[@simplequestions95]

@wildreams I'm not Chef John but I used to have a similar problem. I always thought you had to have the burner up all the way when I seered or boiled but you really don't. Just mess around with your burner until you have the heat high enough to get that golden brown color. Try medium high or midway between med and med high.

[@janetg2508]

Fabulous recipe and very easy to prepare! Next time I’ll double the sauce ingredients since I have a sauce addict in house. Definitely on my rotation list. Thank you for this wonderful recipe.

[@imbenj17]

Wow, now i have something to cook for my family this saturday. thank you

[@Chris.Davies]

This sauce was out of this world awesome! Will cook again, at least 800 times!

[@NoFearCooking]

Have a happy healthy, terrific 2024, so happy to see that six years ago you like this recipe and you wanna make it 800 more times well enjoy it every time have lots of friends over and a good glass of wine🥰🐝🐝🐝

[@Rodriquez124]

I'm eating right now and it tastes 2 times better by watching this.

[@raymaiden958]

Chef John, this was a hit for Christmas dinner! I paired the tenderloin with smashed Yukon potatoes and steamed artichokes.

[@JEZZ7]

It looks so easy.

[@lucasdickey8167]

Just made this and it is so amazing thank you

[@nickmarcs4802]

chef john is my hero. omg I love you.

[@cyndifoore7743]

I thought this video looked and sounded old. I think you’ve got a bigger pan by now. Lol This sauce sounds amazing!

[@markjching]

I cooked this tonight and OMG it was AMAZING. Best part is that was fun to make!

[@DSKNguyen]

You make the best cooking videos! Thank you Chef John! :)

[@vicksonrnful]

I made this the other night!! Yeah...I of course called it pork diablo ala victoria. I made your roast potato's as well...mmmmmmmm. and yes we cut the pork with a fork. I am still basking in all the compliments...ahhhh

[@debbiezullo7056]

I love this dish! Yes I can cut mine with a fork! Thank you John. Stay safe💋

[@leostar18]

Absolutely fantastic! Wish I could taste it!

[@tej_apostrophe_a]

Holy CRAP I just made this and it's soooooo good. Now that I know you can cook pork to that lower temp (after some additional research) I will never overcook it again!

[@jgheysenj]

I return to this video so much. You would think I could remember it, but I don't.

[@menofishman3023]

Fan#1 here love this recipe thanks

[@LTPDfilms]

The reason Chef John isn't on Foodnetwork, is because unlike all the fake host's who can't cook and smile too much, Chef John gets to the point, but is still hilarious and awesome. But if he did (He will...on John Network) he would have to be the director, to keep the amazing feel of this show. Chef John, you are amazing and awesome.

[@RM-my9dn]

Fantastic Video... Thank you! You're great.

[@MiszMaciel1]

I'm gna try this for dinner tonight :-) happy pregnant woman over here lol that side dish looks delish as well

[@camerontait9132]

Thanks Chef, I’m making this tonight.

[@bonzai08]

I'm gonna make this today for the new years eve-dinner! Looking forward to it! :)

[@Timeolord]

I did this for my birthday it it was sooooo good

[@mjcartier]

I can’t believe it took 41 years for me to find this! Made it last night... OMG. Insert I need some space emoji...

[@JuanCKaun]

🐽

[@rondagoodlet5588]

As always I enjoyed your recipe Chef! Tasty and thank you

[@bluelarrydelta]

Great recipe, just as always. Thanks Chef John!

[@TwistyTrav]

I remember in a previous video John said he wasn't a fan of brussel sprouts... but I see some on the plate at the end

[@heathervandaalen2253]

Making it tonight for the family! All of your recipes I have made are amazing:)

[@mbe102]

"Everything in life is optional." Awesome.

[@aimeethomson7806]

...what a heritage to live up to

[@aimeethomson7806]

...creeping upwards with hair