El Diablo Pork Tenderloin

Francine Lizotte


Juicy, tender and perfectly cooked, this dish is deliciously different with its unique combination of ingredients.


☆☆☆☆☆ 0 votes

4 servings
10 Min
45 Min


  • 1 large
    pork tenderloin, silverskin removed
  • 2 tsp
    chipotle chili powder, or as needed
  • 2 Tbsp
    vegetable oil
  • 1/4 c
    white onions, minced
  • 2 Tbsp
    serrano peppers, minced
  • 2 Tbsp
    fresno chili peppers, minced
  • 1 large
    clove garlic, pressed
  • 3/4 c
    low-sodium chicken broth
  • 1/2 tsp
    ground cumin
  • 1/3 c
    blue agave tequila
  • 1/4 c
    freshly squeezed orange juice
  • 1/2 Tbsp
    agave nectar, or more to taste
  • 1/3 c
    35% heavy cream
  • 2 Tbsp
    cold butter
  • 1 Tbsp
    chopped cilantro, for garnish
  • 2-4
    lime wedges, for garnish

How to Make El Diablo Pork Tenderloin


  1. Preheat oven to 375ºF.
  2. Season tenderloin evenly with chipotle chili powder until entirely coated; set aside.
  3. In an oven-proof skillet over high heat, add oil and when it starts shimmering, add pork and sear it until brown, about 1 ½ to 2 minutes.
  4. Flip it over and transfer to the preheated oven. Cook for 18 to 20 minutes or until the internal temperature reaches 140ºF.
  5. Remove from the heat and transfer the pork to a cutting board. Place foil on top forming a tent and let it rest for 20 minutes while making the sauce.
  6. In the same skillet, remove extra fat using paper towels leaving about 1 ½ tbsp. Turn the heat to medium and when it gets hot, add onions, serrano and fresno peppers; sauté until softened, about 4 minutes. Add garlic and sauté for only 1 minute.
  7. Pour in chicken broth and deglaze the skillet by scraping the bottom of the pan to dislodge any brown bits.
  8. When the mixture is warm again, add cumin, tequila, orange juice, agave nectar and heavy cream. Whisk the ingredients very well and cook until the sauce thickens, about 15 to 20 minutes.
  9. When consistency is reached, turn off the heat and add cold butter. Swirl it around until incorporated.
  10. Slice pork tenderloin and transfer to warm serving plates. Spoon sauce over and sprinkle on some chopped cilantro; add one lime wedge per plate.
  11. To view this recipe on YouTube, click on this link >>>> youtu.be/K1UVlgtDeEY

Printable Recipe Card

About El Diablo Pork Tenderloin

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Mexican

Show 2 Comments & Reviews

Fresh Fruit Recipes That Aren’t for Fruit Salad

Fresh Fruit Recipes That Aren’t for Fruit Salad

One of life’s simple pleasures in the summer is fresh fruit. We know it’s delicious to make a fruit salad and we have fantastic ones for summer here. But, we’re sharing 18 recipes that go beyond fruit salad. More than just for dessert, fresh fruit can be incorporated into main meals too. From breakfast to […]

10 Fall-off-the-Bone Rib Recipes

10 Fall-off-the-Bone Rib Recipes

When planning a menu for your summer cookouts, make sure to add a slab or two of ribs to your menu. When done right, they’re tender, flavorful, and oh so tasty. Whether you like your ribs grilled, oven-baked, or smoked we’re sharing something to suit everyone. These 10 fall-off-the-bone rib recipes are so good, have […]

13 Summer Grilled Side Dishes

13 Summer Grilled Side Dishes

It’s time to grab a cold drink and fire up the grill! While we love to grill chicken, steak, and salmon, grilled side dishes are some of the best. Balsamic vegetables, cheesy potatoes, charred fruit, and foil packets on the grill are must-makes this summer. Whether you’re grilling for your family on a Wednesday night […]