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Bake Grill Pork

Nutrients per serving

  • Calories  159
  • Protein  25 g
  • Carbohydrates  2 g
  • Fat  5 g
  • Cholesterol  67 mg
  • Sodium  263 mg
  • Potassium  424 mg
  • Phosphorus  251 mg
  • Calcium  40 mg
  • Fiber  1.3 g

Mustard Seed Rubbed Pork Tenderloin

Try a little something more flavorful for dinner tonight. Mustard Seed Rubbed Pork Tenderloin offers a little zest and is a great kidney-friendly alternative from bland meals. Perk up your pork with mustard seed, fennel, coriander and peppercorn as well as spicy mustard. Yum!

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe adapted from Martha Stewart’s Rubbed Tenderloin and submitted by DaVita dietitian Mary from Georgia.

Portions: 4     Serving size: 1/4 tenderloin (about 3 ounces)


  • 1 tablespoon dark mustard seed
  • 2 teaspoons fennel seed
  • 2 teaspoons coriander seed
  • 1 teaspoon peppercorn
  • 1/4 teaspoon dried thyme
  • 1/3 teaspoon salt
  • 1 teaspoon dried mustard
  • 1 tablespoon spicy mustard
  • 14 ounces pork tenderloin, fat trimmed


  1. Preheat oven to 400º F or preheat BBQ grill.
  2. In a skillet heat mustard seed, fennel, coriander and peppercorn—just until mustard seeds begin to pop.
  3. Transfer to spice grinder and grind until blended. Add thyme, salt and dry mustard. Mix well.
  4. Spread spicy mustard over tenderloin to coat. Pat spice mixture over mustard coated pork and place on heat-proof dish sprayed with nonstick spray.
  5. Cook in oven (or on covered BBQ over indirect heat) for 20 to 30 minutes until meat thermometer tests 160 ° F (check temperature after 20 minutes).

Renal and renal diabetic food choices

    • 3-1/2 meat

Carbohydrate choices


Helpful hints

    • Compare mustard and select the brand lowest in sodium.
    • Portions size could be decreased for recipe use in a lower protein diet.

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