Directions:
- Evenly shape the tenderloin by tucking the small ends underneath. Tie with kitchen twine.
- Rub meat with mustard.
- Combine the crushed peppercorns and press evenly on the surface of meat.
- Place on rack in shallow pan and bake uncovered at 425°F until the meat thermometer inserted in thickest part reads 145°F for medium rare or 160F for medium.
- Let stand 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1118.03 Kcal (4681 kJ) | ||
| Calories from fat | 552.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.37g | 94% | |
|---|---|---|---|
| Cholesterol | 413.07mg | 138% | |
| Sodium | 593.43mg | 25% | |
| Potassium | 1569.8mg | 33% | |
| Total Carbs | 1.43g | 0% | |
| Sugars | 0.41g | 2% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 127.9g | 256% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 9.5mg | 53% | |
| Calcium | 95.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 230.95 Kcal (967 kJ) | ||
| Calories from fat | 114.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.68g | 94% | |
|---|---|---|---|
| Cholesterol | 85.33mg | 138% | |
| Sodium | 122.59mg | 25% | |
| Potassium | 324.28mg | 33% | |
| Total Carbs | 0.3g | 0% | |
| Sugars | 0.08g | 2% | |
| Dietary Fiber | 0.13g | 2% | |
| Protein | 26.42g | 256% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 2mg | 53% | |
| Calcium | 19.8mg | 10% | |
* 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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