Directions:
- Combine the raspberry vinegar, garlic, mustard, honey, and herbs in a small bowl and whisk.
- Pour the marinade into a heavy zipper lock plastic bag and add the tenderloins, truning to coat surfaces.
- Refrigerate for at least 2 hours and up to 24 hours, occasionally turning the bag.
- Prepare the grill for a medium-hot flame and oil the rack.
- Remove the meat from the bag and set the marinate aside for basting.
- Pat the meat dry and place the meat on the grill and cook for 8-10 minutes per side, turning once.
- Baste often with the marinade.
- Do not overcook. The meat will look slightly pink but this will fade when removed from the heat. (May check with and instant-read thermometer at 165 degrees.) Let the meat stand for 5-10 minutes, loosely covered.
- To serve slice thinly across the grain.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.31 Kcal (759 kJ) | ||
| Calories from fat | 28.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 5% | |
|---|---|---|---|
| Cholesterol | 98.26mg | 33% | |
| Sodium | 108.91mg | 5% | |
| Potassium | 616.02mg | 13% | |
| Total Carbs | 3.7g | 1% | |
| Sugars | 3.11g | 12% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 31.93g | 64% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.7mg | 9% | |
| Calcium | 13.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 101.76 Kcal (426 kJ) | ||
| Calories from fat | 15.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 5% | |
|---|---|---|---|
| Cholesterol | 55.15mg | 33% | |
| Sodium | 61.12mg | 5% | |
| Potassium | 345.74mg | 13% | |
| Total Carbs | 2.08g | 1% | |
| Sugars | 1.74g | 12% | |
| Dietary Fiber | 0.1g | 1% | |
| Protein | 17.92g | 64% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.9mg | 9% | |
| Calcium | 7.7mg | 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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