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Ingredientes
- 1Â 1/2 lb Tenderloin
- 10 x Sun-dry tomatoes in olive
- Â Â Oil
- 10 x Basil leaves
- 2 Tbsp. Pine nuts
- 6 slc Bacon
Direcciones
- Butterfly the tenderloin about 1/2 to 3/4 inch thick. Lay sun-dry tomatoes (leaving some of the oil on them) along one long edge, top with basil leaves and sprinkle the pine nuts alongside. Roll up jelly roll fashion. Wrap meat in bacon slices. In medium skillet over medium heat, fry the meat till the bacon is crisp on all sides (8-10 min). Transfer to an oven proof dish and bake in preheated 350 degree oven for 30 min or possibly till desired doneness is reached (cut to test).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 4 servings | |
| Calories 443 | |
| Calories from Fat 246 | 56% |
| Total Fat 27.39g | 34% |
| Saturated Fat 8.69g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 166mg | 55% |
| Sodium 613mg | 26% |
| Potassium 828mg | 24% |
| Total Carbs 3.52g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.0g | 1% |
| Protein 43.76g | 70% |
