Directions:
- Stir together first 3 ingredients.
- Rub tenderloin with olive oil, and place on a wire rack in a roasting pan. Pour sherry mixture into roasting pan.
- Bake at 450°, basting occasionally, 45 to 50 minutes or until a meat thermometer inserted into thickest portion registers 140° for medium-rare. Bake longer until thermometer registers 160° for medium or 170° for medium-well.
- Cover tenderloin loosely with aluminum foil; let stand 15 minutes before slicing. Garnish, if desired. Serve with pan drippings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 7038.93 Kcal (29471 kJ) | ||
| Calories from fat | 3190.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 354.52g | 545% | |
|---|---|---|---|
| Cholesterol | 2448.9mg | 816% | |
| Sodium | 17579.64mg | 732% | |
| Potassium | 9848mg | 210% | |
| Total Carbs | 20.87g | 7% | |
| Sugars | 8.76g | 35% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 794.13g | 1588% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 60.8mg | 338% | |
| Calcium | 578.5mg | 58% | |
| Amount Per 100 g | |||
| Calories | 211.17 Kcal (884 kJ) | ||
| Calories from fat | 95.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.64g | 545% | |
|---|---|---|---|
| Cholesterol | 73.47mg | 816% | |
| Sodium | 527.39mg | 732% | |
| Potassium | 295.44mg | 210% | |
| Total Carbs | 0.63g | 7% | |
| Sugars | 0.26g | 35% | |
| Dietary Fiber | 0.12g | 16% | |
| Protein | 23.82g | 1588% | |
| Vitamin C | 0.2mg | 13% | |
| Iron | 1.8mg | 338% | |
| Calcium | 17.4mg | 58% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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