Directions:
- Tie roast at 2-in. intervals with kitchen string. In a bowl, combine the remaining ingredients; mix well. Pour 3/4 cup marinade into a large resealable plastic bag; add the tenderloin. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
- Drain and discard marinade from beef. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered at 425° for 45-60 minutes or until roast reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. Transfer to warm platter. Let stand 10 minutes before slicing. Serve with remaining reserved marinade. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 421.5 Kcal (1765 kJ) | ||
| Calories from fat | 276.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.7g | 47% | |
|---|---|---|---|
| Cholesterol | 96.37mg | 32% | |
| Sodium | 749.81mg | 31% | |
| Potassium | 504.51mg | 11% | |
| Total Carbs | 2.7g | 1% | |
| Sugars | 1.05g | 4% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 28.63g | 57% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 3.8mg | 21% | |
| Calcium | 18.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 302.61 Kcal (1267 kJ) | ||
| Calories from fat | 198.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.04g | 47% | |
|---|---|---|---|
| Cholesterol | 69.19mg | 32% | |
| Sodium | 538.31mg | 31% | |
| Potassium | 362.2mg | 11% | |
| Total Carbs | 1.94g | 1% | |
| Sugars | 0.75g | 4% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 20.56g | 57% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 2.7mg | 21% | |
| Calcium | 13.2mg | 2% | |
* 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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