Directions:
- Preheat oven to 425°.
- Evenly shape tenderloin by tucking small end underneath; tie with string. Rub tenderloin with mustard.
- Combine crushed peppercorns, and press evenly over surface of tenderloin. Place on a broiler pan coated with cooking spray; bake, uncovered, at 425° for 45 minutes or until a meat thermometer registers 145° (medium-rare) to 160° (medium). Let stand 10 minutes before slicing.
- Carbo rating: 1
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 83.09 Kcal (348 kJ) | ||
| Calories from fat | 46.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.14g | 8% | |
|---|---|---|---|
| Cholesterol | 26.74mg | 9% | |
| Sodium | 101.59mg | 4% | |
| Potassium | 106.74mg | 2% | |
| Total Carbs | 0.36g | 0% | |
| Sugars | 0.1g | 0% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 8.17g | 16% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.7mg | 4% | |
| Calcium | 8.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 230.84 Kcal (966 kJ) | ||
| Calories from fat | 128.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.28g | 8% | |
|---|---|---|---|
| Cholesterol | 74.3mg | 9% | |
| Sodium | 282.26mg | 4% | |
| Potassium | 296.58mg | 2% | |
| Total Carbs | 0.99g | 0% | |
| Sugars | 0.28g | 0% | |
| Dietary Fiber | 0.43g | 1% | |
| Protein | 22.69g | 16% | |
| Vitamin C | 0.4mg | 0% | |
| Iron | 1.9mg | 4% | |
| Calcium | 24mg | 1% | |
* 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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