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Herb-Roasted Tenderloin

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Submitted by wilma

YIELD

4 servings

PREP

20 min

COOK

30 min

READY

1 hrs

Ingredients

1 ½ 680.4
POUNDS G BEEF, TENDERLOIN *
2 1E+1
TEASPOONS ML OLIVE OIL
1 1
CLOVE CLOVE GARLIC
squeezed
1 5
TEASPOON ML ROSEMARY LEAVES
crushed
½ 2.5
TEASPOON ML CUMIN
ground
½ 2.5
TEASPOON ML BLACK PEPPER
freshly ground
¼ 1.3
TEASPOON ML OREGANO
ground
2 2
MEDIUM MEDIUM SWEET RED BELL PEPPERS
2 1E+1
TEASPOONS ML BALSAMIC VINEGAR
1 1
CLOVE CLOVE GARLIC
quartered
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML CORIANDER SEEDS
ground
1 1
MEDIUM MEDIUM PAPAYAS
peeled, seeded
1 15
TABLESPOON ML LIME JUICE

Directions

Let tenderloin stand at room temperature for 30 minutes.

Rub the meat with a damp towel and then dry it.

Preheat oven to 400℉ (200℃).

Mix together the oil, garlic, rosemary, cumin, pepper, and oregano and rub the mixture on all sides of the roast.

Place the beef on a rack inside a roasting pan and roast in a 400 degrees oven for 30 minutes or until done to taste.

Remove the beef from the oven and let stand for 10 minutes before slicing.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 71 34% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 301mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 3g
Vitamin A 54% Vitamin C 208%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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