Tenderloin with Mustard Sauce

Reviews

Portions:
12

Serving Size:
2 ounces tenderloin and 1 tablespoon sauce

Diet Types:

Preheat oven to 425° F.
Combine pepper, paprika, breadcrumbs, parsley and canola oil in a small bowl. Spread mixture on a piece of waxed paper longer than tenderloin.
Trim the fat and skin from the tenderloin and tie with kitchen string.
Brush the tenderloin with 1/4 cup mustard, then roll in spice mixture to coat.
Insert meat thermometer into middle of the tenderloin and place on a roasting rack. Cook 30 to 45 minutes, until thermometer registers 145° F for beef or 160° F for pork.
Let meat rest 10 to 15 minutes then slice into 12 portions.
To make sauce, heat remaining 1/4 cup mustard, horseradish and brown sugar in a small pan over medium heat.
Cook and stir for 3 minutes.
Reduce heat to low and stir in sour cream. Remove from heat and serve over tenderloin.

Make the mustard sauce while the meat is resting.
If meat is cut before resting, juices will be lost and meat is not as moist.
Begin checking meat temperature after 25 to 30 minutes. Cooking time varies with thickness of the meat.
Freeze leftover portions for a quick meal later.

Submitted by: DaVita dietitian Sara Colman, RD, CSR, CDE, from California.