“Good to be back, eh? My regards to your lord father, Master Ffamran… er, rather, Master ‘Balthier.’ Anon, anon.”
- 2 tablespoons olive oil
- 1 pork tenderloin (about 2 pounds)
- Sea salt and freshly-ground black pepper, to taste
- 7 oz. plain Greek yogurt
- 3 tablespoons (45 g.) prepared horseradish
- 1 tablespoon (15 g.) Worcestershire sauce
- ½ tablespoon (7 g.) Louisiana-style hot sauce, such as Crystal
- Snipped chives (optional)
Heat oil in a large cast-iron skillet over medium heat until hot but not smoking. Add pork and season generously with salt and pepper. Cook, turning and seasoning occasionally, until all sides are golden and crispy, about 40–45 minutes.
Meanwhile, prepare the horseradish sauce. Mix together the yogurt, horseradish, Worcestershire sauce, hot sauce, and chives. Refrigerate until ready to serve.
Check the tenderloin’s internal temperature with an instant-read thermometer. Continue cooking and turning until thermometer inserted in center registers 140–145 degrees. Remove and let rest about 5 minutes. Slice into ½-inch-thick medallions and serve with horseradish sauce.
After you’ve finished eating, hand wash your cast-iron skillet with water and a soft sponge, then dry immediately and rub with a light coat of vegetable oil, such as grapeseed. Any leftover horseradish sauce goes great with smoked salmon and crackers, or on a baked potato.