Ingredients

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

Preparation

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).

Helpful hints

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