Directions:
- Place tenderloins in an ungreased 13-in. x 9-in. glass baking dish. Combine remaining ingredients; rub over tenderloins. Cover and refrigerate 6 hours or overnight. Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°-170°. Let stand for 5 minutes before slicing. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.8 Kcal (619 kJ) | ||
| Calories from fat | 94.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.49g | 16% | |
|---|---|---|---|
| Cholesterol | 36.85mg | 12% | |
| Sodium | 176.9mg | 7% | |
| Potassium | 250.1mg | 5% | |
| Total Carbs | 0.88g | 0% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 12.07g | 24% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 15.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 211.88 Kcal (887 kJ) | ||
| Calories from fat | 135.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.04g | 16% | |
|---|---|---|---|
| Cholesterol | 52.82mg | 12% | |
| Sodium | 253.61mg | 7% | |
| Potassium | 358.54mg | 5% | |
| Total Carbs | 1.26g | 0% | |
| Sugars | 0.1g | 0% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 17.31g | 24% | |
| Vitamin C | 4.2mg | 5% | |
| Iron | 1.3mg | 5% | |
| Calcium | 22.2mg | 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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