Double-down on horseradish with this creamy, pungent sauce to serve alongside.
Serve leftover sauce with Cheddar mashed potatoes or as a sandwich spread.
Chill until ready to serve.
Combine the remaining 2 tablespoons horseradish, oil and mustard in a small bowl.
Rub tenderloin with the remaining 1 teaspoon salt and 2 teaspoons pepper; coat with the horseradish mixture.
Tie with kitchen string in 3 places.
Transfer to a small roasting pan.
(Add 5 to 10 minutes to the roasting time for well done.)
Transfer to a cutting board; let rest for 5 minutes.
Slice and serve with creamy horseradish sauce.
Make ahead
Cover and refrigerate creamy horseradish sauce (step 2) for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
