Preheat the oven to 500 F.
Trim the solver skin or connective tissue off the tenderloins with a very sharp, thin knife.
Place the tenderloins on a rimmed nonstick cookie sheet and coat them with the lime juice, rubbing the juice into the meat. Season the meat with the cumin, coriander, salt and pepper. Cut small slits into the meat and disperse chunks of the cracked garlic cloves into the slits. Roast for 20-25 minutes. Remove from the oven and let rest for a few minutes, tented loosely with foil.
Slice into medallions and serve with a side of your choice.
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|Serving Size: 1 Serving (360g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 86 (25%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 164.1mg||50 %|
|Sodium 156.2mg||5 %|
|Potassium 1163.1mg||31 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 10g|
|Protein 53.5g||76 %|
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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: 348
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