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Potpourri Sauced Tenderloin

Beef.Chef's picture
  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

In 1-quart saucepan combine onion, catsup, vinegar, oil, parsley, sugar, Worcestershire, thyme, horseradish, 1 teaspoon salt, chili powder, and garlic.
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.

Recipe Summary

Side Dish

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Nutrition Rank

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

Potpourri Sauced Tenderloin Recipe