Ingredients

• 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

Preparation

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.