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Ingredientes
- 3 - 3 1/2 pound tenderloin roast
- 2/3 c. Rhine wine
- 1/3 c. oil
- 1 sm. onion, minced
- 1 clove garlic, chopped
- 1 1/2 teaspoon salt
- 1-2 tbsp. cracked black pepper
Direcciones
- Combine wine, oil, onion, garlic and salt. Place tenderloin in utility dish or possibly plastic bag. Add in marinade, turning to coat. Marinate in refrigerator 6 to 8 hrs or possibly overnight. Remove tenderloin, pat dry with paper toweling. Place on rack in roasting pan. Don't add in water. Don't cover. Insert meat thermometer, roast in warm oven, 425 degrees, till 135 degrees, approximately 45 to 50 min. Let stand 15 min. Carve into thin slices. Makes 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 10 servings | |
| Calories 302 | |
| Calories from Fat 96 | 32% |
| Total Fat 10.77g | 13% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.19g | |
| Cholesterol 130mg | 43% |
| Sodium 434mg | 18% |
| Potassium 673mg | 19% |
| Total Carbs 1.7g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.43g | 0% |
| Protein 44.28g | 71% |
