Directions:
- In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a large resealable plastic bag; add bay leaf and tenderloin. Seal bag and turn to coat; refrigerate overnight.
- Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting often with reserved marinade. let stand for 15 minutes before slicing. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1204.2 Kcal (5042 kJ) | ||
| Calories from fat | 848.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 94.28g | 145% | |
|---|---|---|---|
| Cholesterol | 256.98mg | 86% | |
| Sodium | 3160.2mg | 132% | |
| Potassium | 1370.6mg | 29% | |
| Total Carbs | 4.38g | 1% | |
| Sugars | 1g | 4% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 78.65g | 157% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 10.3mg | 57% | |
| Calcium | 48mg | 5% | |
| Amount Per 100 g | |||
| Calories | 295.15 Kcal (1236 kJ) | ||
| Calories from fat | 207.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.11g | 145% | |
|---|---|---|---|
| Cholesterol | 62.99mg | 86% | |
| Sodium | 774.56mg | 132% | |
| Potassium | 335.93mg | 29% | |
| Total Carbs | 1.07g | 1% | |
| Sugars | 0.24g | 4% | |
| Dietary Fiber | 0.17g | 3% | |
| Protein | 19.28g | 157% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 2.5mg | 57% | |
| Calcium | 11.8mg | 5% | |
* 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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