Directions:
- Preheat oven to 425 degrees.
- In small bowl combine jelly and vinegar, set aside.
- Rub tenderloin with olive oil, season with salt and pepper.
- Place on rack in shallow roasting pan, roast 20 minutes.
- Spoon some jelly-vinegar glaze over tenderloin.
- Roast until meat thermometer inserted in center of tenderloin registers 160 degrees.
- Remove from oven, spoon with remaining glaze and cover with foil.
- Let stand 15 minutes before slicing.
- NOTE: I served this with a jar of drained red cabbage to which I added 1 tablespoon of the currant jelly, The red cabbage complemented the meal perfectly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.55 Kcal (568 kJ) | ||
| Calories from fat | 34.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.85g | 6% | |
|---|---|---|---|
| Cholesterol | 49.13mg | 16% | |
| Sodium | 43.31mg | 2% | |
| Potassium | 301.58mg | 6% | |
| Total Carbs | 8.46g | 3% | |
| Sugars | 7.81g | 31% | |
| Protein | 15.87g | 32% | |
| Iron | 0.8mg | 4% | |
| Calcium | 3.8mg | 0% | |
| Amount Per 100 g | |||
| Calories | 149.07 Kcal (624 kJ) | ||
| Calories from fat | 38.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.23g | 6% | |
|---|---|---|---|
| Cholesterol | 54.03mg | 16% | |
| Sodium | 47.63mg | 2% | |
| Potassium | 331.66mg | 6% | |
| Total Carbs | 9.3g | 3% | |
| Sugars | 8.59g | 31% | |
| Protein | 17.46g | 32% | |
| Iron | 0.8mg | 4% | |
| Calcium | 4.2mg | 0% | |
* 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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