Devil's Pork Tenderloin

Begin by preheating your oven to 375 degrees Fahrenheit, or 190 degrees Celsius. Next, sprinkle a generous amount of salt and black pepper over the pork to enhance its flavor.

In a large skillet, heat a substantial amount of oil over high heat until it starts to shimmer. Carefully place the pork into the skillet and cook for 3 to 4 minutes on one side, or until it develops a rich brown color. Flip the pork over and immediately transfer the skillet to your preheated oven.

Allow the pork to cook in the oven for 20 to 25 minutes, or until it reaches a perfect balance of browning and tenderness. To verify the pork's doneness, insert an instant-read thermometer into its center; it should read at least 145 degrees Fahrenheit, or 63 degrees Celsius.

Remove the pork from the oven and place it on a clean plate. Next, discard any excess oil that may have accumulated in the skillet during cooking.

Place the skillet back over medium-high heat and pour in a generous amount of chicken broth. Bring the mixture to a rolling boil, scraping any browned bits that have accumulated at the bottom of the skillet.

In a quick motion, whisk together the cream, horseradish, Dijon mustard, and cayenne pepper until well combined. Continue cooking the sauce for 3 to 4 minutes, or until it has thickened to your liking.

Remove the skillet from the heat and whisk in a generous amount of cold butter until it is fully incorporated. Finally, stir in some chopped chives to add a fresh touch to the sauce.

Slice the cooked pork into 1/2-inch thick slices and top each slice with a generous amount of the creamy sauce.