Combine zest, juice, olive oil, garlic, rosemary, thyme mustard and 2 tsp salt in plastic bag. Add tenderloind and marinade. Squeeze air out of bag and seal. Chill 3 hrs. Heat grill. Discard marinade. but let
2. herbs cling to meat. Sprinkle with salt and pepper. Greill 15-25 min. ALlow meat to rest 10 min. Season with more salt and pepper.
NOTE: I roasted it in the oven on 375 for 30 min per pound instead of grilling. Glad you liked it.
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|Serving Size: 1 Serving (14g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 31 (84%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 33.8mg||1 %|
|Potassium 22.4mg||1 %|
|Total Carbohydrate 1.8g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1.3g|
|Protein 0.3g||0 %|
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Calories per serving: 37
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