Directions:
- In a small mixing bowl, stir together thyme, salt and pepper.
- Rub cooking oil into meat and sprinkle herb mixture evenly onto meat.
- Cover and refrigerate 2 hours or overnight.
- For glaze, stir together preserves, Worcestershire and ginger; set aside.
- Place tenderloin on a rack in shallow roasting pan. Roast in a 425°F oven for 30 minutes or until meat thermometer reaches 160°F
- Cover with foil and let sit for 15 minutes before carving. Slice into slices and pour glaze over tenderloin slices and place back into oven until glaze is hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.74 Kcal (711 kJ) | ||
| Calories from fat | 30.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.4g | 5% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 160.59mg | 7% | |
| Potassium | 477.27mg | 10% | |
| Total Carbs | 8.7g | 3% | |
| Sugars | 8.32g | 33% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 23.83g | 48% | |
| Vitamin C | 12.5mg | 21% | |
| Iron | 1.4mg | 8% | |
| Calcium | 10.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 123.1 Kcal (515 kJ) | ||
| Calories from fat | 22.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.47g | 5% | |
|---|---|---|---|
| Cholesterol | 53.44mg | 25% | |
| Sodium | 116.46mg | 7% | |
| Potassium | 346.12mg | 10% | |
| Total Carbs | 6.31g | 3% | |
| Sugars | 6.03g | 33% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 17.28g | 48% | |
| Vitamin C | 9mg | 21% | |
| Iron | 1mg | 8% | |
| Calcium | 7.9mg | 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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