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Ingredients4 h 28 m servings 222 cals
Original recipe yields 2 servings (2 4-ounce fillets)
- Cut a few 2-inch slits in the side of the fillet; stuff the sage leaves and garlic pieces into the slits. Wrap the thyme sprigs around the fillet. Store in refrigerator to allow the meat to absorb the flavors for 4 to 12 hours.
- Preheat an outdoor grill for medium heat; lightly oil the grate. Cut the tenderloin in half and season with salt and pepper.
- Cook the fillets 4 to 6 minutes per side, until no longer pink, or to desired doneness.
- Cook's Note:
- I like to serve this with mashed cinnamon sweet potatoes, dill grilled green beans, and a side salad.
Per Serving: 222 calories; 8.9 g fat; 1.1 g carbohydrates; 32.2 g protein; 88 mg cholesterol; 144 mg sodium. Full nutrition
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