Directions:
- Trim fat from tenderloin; cut tenderloin into 1/2-inch-thick slices. Combine flour and salt in a heavy-duty, zip-top plastic bag. Seal bag; shake well. Add tenderloin. Seal bag; shake until well coated.
- Melt margarine in a nonstick skillet over medium heat. Add tenderloin; cook until browned, turning once. Remove from skillet. Add wine, bouillon granules, and pepper to skillet; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes. Return tenderloin to skillet; cover and simmer 2 minutes or until sauce is thickened. Serve over pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 719.61 Kcal (3013 kJ) | ||
| Calories from fat | 63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 11% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 714.08mg | 30% | |
| Potassium | 464.09mg | 10% | |
| Total Carbs | 113.89g | 38% | |
| Sugars | 3.55g | 14% | |
| Dietary Fiber | 7.37g | 29% | |
| Protein | 40.6g | 81% | |
| Iron | 3mg | 17% | |
| Calcium | 7.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 182.78 Kcal (765 kJ) | ||
| Calories from fat | 16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.78g | 11% | |
|---|---|---|---|
| Cholesterol | 18.72mg | 25% | |
| Sodium | 181.37mg | 30% | |
| Potassium | 117.88mg | 10% | |
| Total Carbs | 28.93g | 38% | |
| Sugars | 0.9g | 14% | |
| Dietary Fiber | 1.87g | 29% | |
| Protein | 10.31g | 81% | |
| Iron | 0.8mg | 17% | |
| Calcium | 2mg | 1% | |
* 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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