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Suggest a better descriptionSlice tenderloin lengthwise, being careful not to cut through to other side. Split meat into 1 large, flat piece. Spread mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well. Cut meat crosswise into 4 even portions.
In large skillet, heat oil over medium flame. Put tenderloin in the pan and cook for about 10 minutes or until an instant-read thermometer registers 155 degrees F, turning once. Transfer meat to a plate and tent with foil to keep it warm. Add chicken broth and wine to pan and cook over medium-high heat, scraping up any bits that have stuck to the pan. Continue to cook for 8 to 10 minutes or until sauce is reduced to about a half cup. Pour sauce over meat, season with salt, and serve.
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Serving Size: 1 Serving (196g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 212 | ||
Calories from Fat: 53 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 92.3mg | 28 % | |
Sodium 228.9mg | 8 % | |
Potassium 653.2mg | 17 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.6g | ||
Protein 30.5g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 212
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