Directions:
- Place tenderloins side by side and tie together with kitchen string. In a small bowl, combine the mustard, buttermilk, thyme, pepper and salt; spread over surface of meat. Press crumbs onto meat.
- Place on a rack in a shallow roasting pan. Cover and bake at 425° for 15 minutes. Uncover; bake 35-40 minutes longer or until a meat thermometer reads 160°. Let stand for 5 minutes. Remove string before slicing. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 83.91 Kcal (351 kJ) | ||
| Calories from fat | 15.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.69g | 3% | |
|---|---|---|---|
| Cholesterol | 37.13mg | 12% | |
| Sodium | 239.65mg | 10% | |
| Potassium | 257.6mg | 5% | |
| Total Carbs | 3.52g | 1% | |
| Sugars | 0.46g | 2% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 12.83g | 26% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1mg | 6% | |
| Calcium | 27.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 114.86 Kcal (481 kJ) | ||
| Calories from fat | 20.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 3% | |
|---|---|---|---|
| Cholesterol | 50.82mg | 12% | |
| Sodium | 328.05mg | 10% | |
| Potassium | 352.61mg | 5% | |
| Total Carbs | 4.82g | 1% | |
| Sugars | 0.63g | 2% | |
| Dietary Fiber | 0.83g | 2% | |
| Protein | 17.56g | 26% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 1.4mg | 6% | |
| Calcium | 38mg | 3% | |
* 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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