Directions:
- Combine port through bay leaf in a shallow dish or a large heavy-duty zip-top plastic bag. Place tenderloin in marinade. Cover or seal, turning to coat. Chill 8 hours, turning occasionally.
- Remove beef from marinade, reserving marinade. Press pepper into beef. Place beef on a rack coated with vegetable cooking spray in a broiler pan.
- Bring reserved marinade to a rolling boil in a small saucepan; reduce heat and simmer 3 minutes. Discard bay leaf.
- Bake at 425°, basting 3 or 4 times with reserved marinade, for 45 to 55 minutes or until a meat thermometer inserted into the thickest portion registers 145° for medium-rare. Let stand 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 664.73 Kcal (2783 kJ) | ||
| Calories from fat | 357.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.68g | 61% | |
|---|---|---|---|
| Cholesterol | 217.61mg | 73% | |
| Sodium | 1528.64mg | 64% | |
| Potassium | 851.82mg | 18% | |
| Total Carbs | 2.87g | 1% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 68.98g | 138% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 5.3mg | 29% | |
| Calcium | 127mg | 13% | |
| Amount Per 100 g | |||
| Calories | 242.79 Kcal (1017 kJ) | ||
| Calories from fat | 130.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.49g | 61% | |
|---|---|---|---|
| Cholesterol | 79.48mg | 73% | |
| Sodium | 558.34mg | 64% | |
| Potassium | 311.13mg | 18% | |
| Total Carbs | 1.05g | 1% | |
| Sugars | 0.23g | 2% | |
| Dietary Fiber | 0.24g | 3% | |
| Protein | 25.2g | 138% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 1.9mg | 29% | |
| Calcium | 46.4mg | 13% | |
* 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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