Directions:
- In a large, bowl, combine the first nine ingredients. Set aside.
- Cut each tenderloin horizontally from the long side to within 1/2 in. of opposite side. Open so meat lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness; remove plastic wrap. Spread the spinach mixture over each tenderloin to within 1 in. of edges. Roll up jelly-roll style, starting a long side; tie at 1-in. intervals with kitchen string.
- Place seam side down on a greased rack in a shallow roasting pan; brush with oil. Bake, uncovered, at 425° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes.
- Cover and refrigerate until chilled. Discard kitchen string; cut into 1/2-in. slices. Yield: 24 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.15 Kcal (1010 kJ) | ||
| Calories from fat | 151.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.82g | 26% | |
|---|---|---|---|
| Cholesterol | 78.86mg | 26% | |
| Sodium | 294.24mg | 12% | |
| Potassium | 310.38mg | 7% | |
| Total Carbs | 4.05g | 1% | |
| Sugars | 1.17g | 5% | |
| Dietary Fiber | 0.34g | 1% | |
| Protein | 17.23g | 34% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 2mg | 11% | |
| Calcium | 43.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 321.66 Kcal (1347 kJ) | ||
| Calories from fat | 201.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.44g | 26% | |
|---|---|---|---|
| Cholesterol | 105.19mg | 26% | |
| Sodium | 392.48mg | 12% | |
| Potassium | 414.01mg | 7% | |
| Total Carbs | 5.4g | 1% | |
| Sugars | 1.56g | 5% | |
| Dietary Fiber | 0.45g | 1% | |
| Protein | 22.98g | 34% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 2.7mg | 11% | |
| Calcium | 57.9mg | 4% | |
* 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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