Directions:
- On a cutting board, place the meat, fat side down. Using a boning knife, remove the long rib bones. Cut the tenderloin along the backbone and continue cutting away the meat from between the bones to remove the meat in one piece. Remove the backbone and trim the fat from the meat
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.08 Kcal (549 kJ) | ||
| Calories from fat | 30.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.39g | 5% | |
|---|---|---|---|
| Cholesterol | 90.4mg | 30% | |
| Sodium | 102.83mg | 4% | |
| Potassium | 366.12mg | 8% | |
| Protein | 22.6g | 45% | |
| Iron | 1.1mg | 6% | |
| Calcium | 19.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 116 Kcal (486 kJ) | ||
| Calories from fat | 27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 5% | |
|---|---|---|---|
| Cholesterol | 80mg | 30% | |
| Sodium | 91mg | 4% | |
| Potassium | 324mg | 8% | |
| Protein | 20g | 45% | |
| Iron | 1mg | 6% | |
| Calcium | 17mg | 2% | |
* 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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