Marinated Beef Tenderloin Sandwiches

1. Mix port, teriyaki, oil, mint, thyme, onion powder, and pepper.

2. Marinate tenderloins for 24 hours.

3. Bake 25 minutes at 425 degrees.

4. Baste with the marinade, and bake another 20-25 minutes until the internal temperature reaches 140 degrees.

5. Cover the tenderloins with foil and let them sit until the internal temperature reaches 145 degrees.

6. Slice the beef thinly and serve as sandwiches.

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Nutrient	Quantity
Total fats	64.4511 g
Protein	20.3243 g
Carbohydrates	25.8576 g
Energy	760.7232 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5848 g
Water	140.1825 g
Aspartic acid	1.0773 g
Calcium, Ca	82.5183 mg
Lutein + zeaxanthin	5.221 g
Fiber, total dietary	1.4372 g
Fatty acids, total saturated 22:0	0.0709 g
Carotene, beta	14.969 g
Niacin	5.2145 mg
Hydroxyproline	0.1071 g
Vitamin A, RAE	18.619 g
Arginine	0.7817 g
Riboflavin	0.1755 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0021 g
Fatty acids, total saturated 20:1	0.1849 g
Glutamic acid	1.7647 g
Sodium, Na	5553.5163 mg
Fatty acids, total saturated 16:1 undifferentiated	1.2551 g
Total lipid (fat)	64.4511 g
Manganese, Mn	0.2866 mg
Fructose	0.0427 g
Proline	0.5741 g
Fatty acids, total saturated 16:0	8.9872 g
Fatty acids, total saturated 8:0	0.0014 g
Sucrose	0.0931 g
Choline, total	75.7179 mg
Sugars, total	20.4705 g
Serine	0.4565 g
Fatty acids, total saturated 10:0	0.0385 g
Fatty acids, total saturated 18:0	2.5206 g
Fatty acids, total saturated 20:4 undifferentiated	0.0197 g
Vitamin B-6	0.4826 mg
Selenium, Se	14.4503 g
Ash	15.8755 g
Fatty acids, total saturated 18:1 undifferentiated	42.9667 g
Pantothenic acid	0.662 mg
Phenylalanine	0.4648 g
Copper, Cu	0.2342 mg
Betaine	6.966 mg
Thiamin	0.0969 mg
Methionine	0.2968 g
Iron, Fe	4.8451 mg
Carbohydrate, by difference	25.8576 g
Phosphorus, P	338.859 mg
Folate, total	28.6423 g
Tocopherol, gamma	0.5248 mg
Lycopene	0.23 g
Alanine	0.7015 g
Cholesterol	48.1667 mg
Valine	0.577 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	5.5784 g
Glycine	0.7017 g
Carotene, alpha	0.138 g
Glucose (dextrose)	0.0203 g
Fatty acids, total saturated 14:0	0.3741 g
Zinc, Zn	2.2876 mg
Isoleucine	0.5257 g
Fatty acids, total saturated 12:0	0.0268 g
Fatty acids, total polyunsaturated	6.1848 g
Fatty acids, total saturated 14:1	0.0002 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.9231 g
Tocotrienol, alpha	0.0108 mg
Vitamin A, IU	371.9115 IU
Folate, DFE	28.6423 g
Tryptophan	0.08 g
Vitamin C, total ascorbic acid	2.3392 mg
Phytosterols	123.341 mg
Galactose	0.0103 g
Fatty acids, total polyunsaturated 18:1 c	0.0122 g
Fatty acids, total saturated 20:0	0.2245 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.3714 g
Vitamin B-12	0.5723 g
Vitamin K (phylloquinone)	35.3956 g
Fatty acids, total saturated	12.2615 g
Histidine	0.3659 g
Fatty acids, total monounsaturated	44.4749 g
Threonine	0.462 g
Folate, food	28.6423 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	0.2875 g
Vitamin E (alpha-tocopherol)	7.9998 mg
Magnesium, Mg	109.8783 mg
Lysine	0.9662 g
Potassium, K	576.1918 mg
Cystine	0.15 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0.25 cup	477.36	0	54
Onion powder	1 teaspoon	8.184	1.8989	0.025
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
mint	1.5 1/2	3.762	0.7191	0.0624
thyme	0.5 teaspoon	0.404	0.0978	0.0067
beef tenderloin steak	2	139.9667	0	10.2907
port wine	2 cups	0	0	0
dog bun	50	0	0	0
teriyaki sauce	0.5 cup	128.16	22.4064	0.0288