Directions:
- Stir together first 5 ingredients in a bowl. Place tenderloin in a shallow dish. Pour marinade over tenderloin; cover and marinate in refrigerator 8 hours, turning occasionally.
- Remove meat from marinade, discarding marinade. Place tenderloin on a rack in a shallow roasting pan. Bake at 400º for 45 to 60 minutes or until meat thermometer inserted in thickest part registers 145° (medium-rare) or 160° (medium). Let stand 10 minutes before slicing. Serve with Pebre Sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 7061.9 Kcal (29567 kJ) | ||
| Calories from fat | 3591.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 399.08g | 614% | |
|---|---|---|---|
| Cholesterol | 2448.9mg | 816% | |
| Sodium | 9708.93mg | 405% | |
| Potassium | 9505.95mg | 202% | |
| Total Carbs | 24.64g | 8% | |
| Sugars | 17.04g | 68% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 778.57g | 1557% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 57.8mg | 321% | |
| Calcium | 540.4mg | 54% | |
| Amount Per 100 g | |||
| Calories | 237.95 Kcal (996 kJ) | ||
| Calories from fat | 121.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.45g | 614% | |
|---|---|---|---|
| Cholesterol | 82.52mg | 816% | |
| Sodium | 327.14mg | 405% | |
| Potassium | 320.3mg | 202% | |
| Total Carbs | 0.83g | 8% | |
| Sugars | 0.57g | 68% | |
| Dietary Fiber | 0.07g | 8% | |
| Protein | 26.23g | 1557% | |
| Iron | 1.9mg | 321% | |
| Calcium | 18.2mg | 54% | |
* 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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