Name: Mustard Seed Rubbed Pork Tenderloin
Cook time: 30 min
Yield: 4

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Portions:
4

Serving Size:
1/4 tenderloin (about 3 ounces)

Diet Types:

Diabetes
Dialysis

Ingredients

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

Preparation

Preheat oven to 400º F or preheat BBQ grill.
In a skillet heat mustard seed, fennel, coriander and peppercorn—just until mustard seeds begin to pop.
Transfer to spice grinder and grind until blended. Add thyme, salt and dry mustard. Mix well.
Spread spicy mustard over tenderloin to coat. Pat spice mixture over mustard coated pork and place on heat-proof dish sprayed with nonstick spray.
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).

Helpful hints

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

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

Renal and renal diabetic food choices

3-1/2 meat

Carbohydrate choices

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

Related Tags: Bake Grill Pork Gluten-free

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