Try this Rib Eye Loin recipe, or contribute your own.
Suggest a better descriptionPlace loin in large pan (12 x 9-inch), sprinkle meat tenderizer all over. Prick meat with fork and sprinkle Na- tures Seasoning, Accent, lemon pepper, coarse black pepper, soy sauce, Worcestershire sauce and cooking wine over meat and let marinate for 6 to 8 hours, covered. Turn every hour if possible. Wrap twine around meat tightly before placing on rotisserie. (If baking, you do not have to wrap with twine.) Cook on rotisserie over charcoal on grill for 1 hour and 45 minutes to 2 hours on medium heat (350 degrees). If baked in oven, use turkey size browning bag for same length of time. Slice and serve. Note: If baked in oven, put liquid and meat into browning bag to marinate and cook. If cooked on rotisserie, place liquid in pan or bowl and bring to boil. Serve over meat. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 243 by "Diane Geary"
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Serving Size: 1 Serving (86g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 45 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1450.8mg | 50 % | |
Potassium 299.5mg | 8 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 7.1g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 45
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