Directions:
- Combine mustard, crushed peppercorns and horseradish.
- Spread evenly over tenderloin.
- Pat bread crumbs onto mustard mixture.
- Cover with plastic wrap and refrigerate anywheres from 3 to 24 hours.
- Preheat oven to 350°.
- Unwrap tenderloin.
- Place tenderloin in a shallow casserole dish or roasting pan, coated with cooking spray.
- Bake for approximately 2 hour. (Medium - Well).
- Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 560.07 Kcal (2345 kJ) | ||
| Calories from fat | 260.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.99g | 45% | |
|---|---|---|---|
| Cholesterol | 205.17mg | 68% | |
| Sodium | 254.1mg | 11% | |
| Potassium | 778.87mg | 17% | |
| Total Carbs | 4.16g | 1% | |
| Sugars | 0.69g | 3% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 64.13g | 128% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 4.8mg | 27% | |
| Calcium | 52.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 218.6 Kcal (915 kJ) | ||
| Calories from fat | 101.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.32g | 45% | |
|---|---|---|---|
| Cholesterol | 80.08mg | 68% | |
| Sodium | 99.18mg | 11% | |
| Potassium | 304mg | 17% | |
| Total Carbs | 1.63g | 1% | |
| Sugars | 0.27g | 3% | |
| Dietary Fiber | 0.16g | 2% | |
| Protein | 25.03g | 128% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.9mg | 27% | |
| Calcium | 20.4mg | 5% | |
* 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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