Wild Sauce: Melt butter in a 10-inch skillet; add onion, and saute until tender. Stir in garlic and chili powder; cook 2 minutes. Add wine; simmer, stirring occasionally, 15 minutes or until liquid is reduced to 1/4 cup. Add mushrooms; cook 5 minutes. Stir in broth and tomato sauce; bring to a boil. Reduce heat; simmer, stirring often, 15 minutes. Whisk in honey, salt, and pepper. Makes 3 cups. Bake chiles on an aluminum foil-lined baking sheet at 350? for 2 minutes. Cool; remove stems and seeds. Pulse chiles in a blender until coarsely chopped. Toss with pepper and salt in a 15- x 10-inch jellyroll pan. Tie tenderloin with twine at 3-inch intervals. Rub with oil, and roll in chile mixture; place tenderloin on pan. Bake at 450? for 12 minutes; turn and bake 12 more minutes or until meat thermometer registers 145? (medium-rare). Cut into 1/2-inch-thick slices, and serve with Wild Sauce and garnish. Posted to MM-Recipes Digest by Julie Bertholf
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|Serving Size: 1 Serving (186g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 57 (50%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||8 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 6.2mg||2 %|
|Sodium 987mg||34 %|
|Potassium 419.2mg||11 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 8.1g|
|Protein 1.9g||3 %|
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Calories per serving: 114
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