Directions:
- Sprinkle tenderloin evenly with salt and pepper. Stir together butter and next 3 ingredients, and rub mixture over tenderloin. Cover and chill 1 to 2 hours. Place in an aluminum foil-lined 15- x 10-inch jellyroll pan.
- Bake tenderloin at 400° for 50 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium-rare). Remove from oven, and let stand 15 minutes. Serve with Avocado Bearnaise Sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.77 Kcal (748 kJ) | ||
| Calories from fat | 101.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.32g | 17% | |
|---|---|---|---|
| Cholesterol | 66.56mg | 22% | |
| Sodium | 471.8mg | 20% | |
| Potassium | 211.69mg | 5% | |
| Total Carbs | 1.73g | 1% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 16.27g | 33% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 18.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 262.12 Kcal (1097 kJ) | ||
| Calories from fat | 149.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.6g | 17% | |
|---|---|---|---|
| Cholesterol | 97.58mg | 22% | |
| Sodium | 691.75mg | 20% | |
| Potassium | 310.39mg | 5% | |
| Total Carbs | 2.54g | 1% | |
| Sugars | 0.73g | 2% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 23.86g | 33% | |
| Vitamin C | 4.3mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 8% | |
| Calcium | 26.7mg | 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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