Directions:
- Preheat oven to 400 degrees. Sprinkle tenderloins with salt and black pepper. Cook in hot oil in a large ovenproof skillet over high heat 3 to 4 minutes on each side or until lightly browned.
- Melt butter in a small skillet over medium-high heat; add shallot, and saute 2 to 3 minutes until tender. Remove from heat and stir in peach preserves, bourbon, mustard, and red pepper. Cook over medium heat, stirring often, 1 minute or until preserves are melted. Pour over tenderloins.
- Bake at 400 degrees for 20 minutes or until a meat thermometer inserted in thickest portion registers 150 degrees. Transfer to a cutting board, reserving drippings in skillet. Cover loosely with aluminum foil and let stand 10 minutes before slicing.
- Meanwhile, stir broth into reserved drippings and cook over medium-high heat, stirring constantly, for 5 minutes or until reduced by half. Serve with sliced tenderloins.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.79 Kcal (975 kJ) | ||
| Calories from fat | 77.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.65g | 13% | |
|---|---|---|---|
| Cholesterol | 81.33mg | 27% | |
| Sodium | 323.06mg | 13% | |
| Potassium | 529.93mg | 11% | |
| Total Carbs | 9.65g | 3% | |
| Sugars | 7.5g | 30% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 24.53g | 49% | |
| Vitamin C | 11.6mg | 19% | |
| Iron | 1.3mg | 7% | |
| Calcium | 15.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 127.26 Kcal (533 kJ) | ||
| Calories from fat | 42.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.73g | 13% | |
|---|---|---|---|
| Cholesterol | 44.46mg | 27% | |
| Sodium | 176.61mg | 13% | |
| Potassium | 289.7mg | 11% | |
| Total Carbs | 5.28g | 3% | |
| Sugars | 4.1g | 30% | |
| Dietary Fiber | 0.33g | 2% | |
| Protein | 13.41g | 49% | |
| Vitamin C | 6.4mg | 19% | |
| Iron | 0.7mg | 7% | |
| Calcium | 8.2mg | 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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