Potpourri Sauced Tenderloin Recipe
Ingredients
| Onion | 1⁄2 Cup (8 tbs), finley chopped | |
| Catsup | 1⁄2 Cup (8 tbs) | |
| Vinegar | 2 Tablespoon | |
| Cooking oil | 2 Tablespoon | |
| Snipped parsley | 1 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Worcestershire sauce | 2 Teaspoon | |
| Dried thyme | 1 Teaspoon, crushed | |
| Prepared horseradish | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Chili powder | 1⁄4 Teaspoon | |
| Garlic | 1 Clove (5 gm), minced | |
| Water | 1 Cup (16 tbs) | |
| Beef tenderloin | 1 Pound | |
| Salt | To Taste | |
| Pepper | 1 |
Nutrition Facts
Serving size: Complete recipe
Calories 1197 Calories from Fat 544
% Daily Value*
Total Fat 61 g93.8%
Saturated Fat 15.5 g77.4%
Trans Fat 0 g
Cholesterol 303.9 mg101.3%
Sodium 4102.4 mg170.9%
Total Carbohydrates 57 g19%
Dietary Fiber 4.9 g19.7%
Sugars 42.6 g
Protein 105 g209.8%
Vitamin A 59.1% Vitamin C 85.7%
Calcium 29.3% Iron 88.8%
*Based on a 2000 Calorie diet
Directions
Blend in water.
Bring mixture to boiling; reduce heat.
Boil, uncovered, over medium-low heat till sauce is of medium-thick consistency, 20 to 25 minutes.
Meanwhile, place meat on rack in shallow roasting pan; sprinkle with a little salt and pepper.
Insert meat thermometer.
Roast at 425° for 30 minutes.
Remove from oven; brush with some of the sauce.
Return to oven and roast till thermometer registers 140°, about 15 minutes more; brush occasionally with sauce.
Let stand 15 minutes before carving.
Chef
