Serving Size:
2 ounces tenderloin and 1 tablespoon sauce

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein


  • 1 tablespoon coarsely ground black pepper
  • 2 teaspoons paprika
  • 1/2 cup plain bread crumbs
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1/2 cup Gulden’s® spicy brown mustard (divided use)
  • 2 pounds beef or pork tenderloin
  • 1 teaspoon prepared horseradish
  • 1 tablespoon brown sugar
  • 1/2 cup sour cream


  1. Preheat oven to 425° F.
  2. Combine pepper, paprika, breadcrumbs, parsley and canola oil in a small bowl. Spread mixture on a piece of waxed paper longer than tenderloin.
  3. Trim the fat and skin from the tenderloin and tie with kitchen string.
  4. Brush the tenderloin with 1/4 cup mustard, then roll in spice mixture to coat.
  5. 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.
  6. Let meat rest 10 to 15 minutes then slice into 12 portions.
  7. To make sauce, heat remaining 1/4 cup mustard, horseradish and brown sugar in a small pan over medium heat.
  8. Cook and stir for 3 minutes. 
  9. Reduce heat to low and stir in sour cream. Remove from heat and serve over tenderloin.

Helpful hints

  • 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.

Nutrients per serving

Calories 184

Protein 17 g

Carbohydrates 5 g

Fat 7 g

Cholesterol 48 mg

Sodium 177 mg

Potassium 295 mg

Phosphorus 164 mg

Calcium 28 mg

Fiber 0.3 g

Renal and renal diabetic food choices

  • 2 meat
  • 1/2 fruit, low potassium

Carbohydrate choices

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