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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (159g) Recipe makes 3 servings |
||
| Calories 248 | ||
| Calories from Fat 114 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.7g | 19% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 6.9g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 99mg | 33% | |
| Sodium 849mg | 35% | |
| Potassium 547mg | 15% | |
| Total Carbohydrate 0.6g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.0g | ||
| Protein 31.2g | 62% | |
From: Diamond Dave
On Nov 21, 2009
Awesome! I bought a 5 pack of tenderloins from Costco and did not separate and freeze individually so I had to defrost and use them all. I am glad I did!!! I marinated overnight. I brazed meat in a large stainless steel pan that had a lid so that it could go into the oven to savor all those little blackened bits. The total time was just over an hour and the gravy was amazing. I made this with
From: Jenniegal
On Nov 20, 2009
The aroma in our house while browning the meat was absolutely incredible! I accidentally added the olive oil to the rub mixture. I made another batch of the dry stuff and rubbed it on the meat and then rubbed on the accident mixture as well. I guess you could say it got a "double rub." It turned out great. Next time think I'll try cooking for 35 minutes. I did it for 45 and it looked well done (no pink inside) compared to the picture on here. But it was still really scrumptious. Made gravy using all of the liquid with flour. It was wonderful also.
From: Cynthia Schwab
On Feb 1, 2001
First of all, I used a 4 pound pork tenderloin, instead of 1 pound. It took 1 hour to bake, so not much longer and was 170 degrees inside. Next, I didn't have the time to marinade overnight, so I used garlic powder and marinaded for about 20 minutes. It turned out wonderful. Probably the best pork we have had. It was tender, moist and flavorful. I also substituted black pepper for white pepper.
From: Jennifer Mancuso
On May 4, 2002
This has become my family's most requested meal. They cannot get enough of it. Plus it's unbelievably easy to make. I did experiment with the time to marinate and found 24 hours is by far the best. It just melts in your mouth. The shortest time I marinated was 1/2 hour and it was still amazing.
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