Pork Tenderloin Diablo Recipe | Food Wishes
by Food Wishes
Pork Tenderloin Diablo showcases succulent pork tenderloin finished with a rich and flavourful spicy mustard cream sauce. This elegant yet simple recipe is designed to impress your guests whilst remaining straightforward enough for a weeknight meal. The combination of heat and creamy mustard creates a sophisticated flavour profile that elevates the tender, lean meat beautifully. Adapted for the slow cooker, this dish allows you to achieve restaurant-quality results with minimal hands-on time, making it an ideal choice for entertaining or a special family dinner
Watch: Pork Tenderloin Diablo Recipe | Food Wishes
Original recipe video — click to play
Original method: 35–40 minutes roasting at 190°C
Ingredients
Main
- 600 g Pork tenderloin, whole, patted dry
Centre cut preferred for even cooking
- 60 ml Dijon mustard
Add in final 20 minutes with cream to prevent curdling
- 120 ml Double cream
Add in final 20 minutes to prevent curdling
Sauce
- 180 ml Chicken or vegetable stock
Reduced quantity for slow cooker to prevent excess liquid
Seasoning
- 3 ml Cayenne pepper or chilli powder
Adjust to taste for desired heat level
- 3 ml Salt
- 1 ml Black pepper, freshly ground
Cooking
- 15 ml Olive oil
For browning the meat before slow cooking
Garnish
- 15 g Fresh parsley, finely chopped(optional)
Add just before serving
Method
- 1
Pat the pork tenderloin dry with kitchen paper and season generously on all sides with salt, black pepper, and cayenne pepper.
~5 minsTip: Drying the meat helps achieve a good sear
- 2
Heat the olive oil in a large frying pan over a medium-high heat until just beginning to smoke. Sear the pork tenderloin on all sides until golden brown, approximately 2–3 minutes per side.
~12 minsTip: This develops flavour and colour; do not skip this step
- 3
Place the seared pork tenderloin into your slow cooker. Pour the stock around (not over) the meat.
~3 mins - 4
Cover and cook on Low for 6 hours or High for 3 hours, until the pork reaches an internal temperature of 63°C (145°F) and is tender.
~6 hrsTip: Use a meat thermometer for accuracy
- 5
In a small bowl, whisk together the Dijon mustard and double cream until smooth and well combined.
~3 mins - 6
With approximately 20 minutes of cooking time remaining, carefully remove the pork from the slow cooker and set aside on a warm plate. Whisk the mustard and cream mixture into the cooking liquid in the slow cooker.
~5 minsTip: Stir well to create a smooth, silky sauce
- 7
Return the pork to the slow cooker and cook for the remaining 20 minutes, allowing the sauce to warm through without boiling.
~20 minsTip: Do not allow to boil, as this may cause the cream to separate
- 8
Remove the pork tenderloin from the slow cooker and place on a clean chopping board. Rest for 5 minutes before slicing.
~5 minsTip: Resting ensures the meat remains juicy
- 9
Slice the rested pork and arrange on a serving platter. Spoon the spicy mustard cream sauce over the slices and garnish with fresh parsley if desired. Serve immediately.
~5 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Pork tenderloin is ideal because it's lean and cooks evenly in the slow cooker. If substituting, choose a similarly sized cut such as a pork loin, but note that cooking times may vary. Avoid heavily marbled cuts as they may become too soft after extended slow cooking
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