Directions:
- Trim fat from tenderloin. Sprinkle tenderloin all over with salt and pepper. Heat oil in a roasting pan over medium-high heat; add tenderloin. Cook 6 to 8 minutes, turning often to brown all sides. Remove tenderloin to a cutting board. Rub tenderloin with garlic and 2 Tbsp. rosemary, pressing to adhere. Return to pan. Bake, uncovered, at 400° for 40 minutes or until a meat thermometer inserted into thickest part of tenderloin registers 140° (rare) to 160° (medium). Remove tenderloin to a serving platter; let stand 10 minutes before slicing. Arrange Balsamic Peppers around tenderloin, and garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 757.49 Kcal (3171 kJ) | ||
| Calories from fat | 368.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.98g | 63% | |
|---|---|---|---|
| Cholesterol | 280.6mg | 94% | |
| Sodium | 702.21mg | 29% | |
| Potassium | 1068.8mg | 23% | |
| Total Carbs | 1.41g | 0% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 87.54g | 175% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 6.4mg | 35% | |
| Calcium | 65.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 236.33 Kcal (989 kJ) | ||
| Calories from fat | 115.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.79g | 63% | |
|---|---|---|---|
| Cholesterol | 87.55mg | 94% | |
| Sodium | 219.09mg | 29% | |
| Potassium | 333.46mg | 23% | |
| Total Carbs | 0.44g | 0% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 27.31g | 175% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 2mg | 35% | |
| Calcium | 20.3mg | 7% | |
* 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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