Peeling Pointers
It’s easy to peel fresh garlic. Using the blade of a chef’s knife, crush garlic clove. Peel away skin. Chop or mince as directed in the recipe.
Go ahead, rub it in! Coating traditional tenderloin with lively, peppery seasonings gives it a south-of-the-border twist. Your family or dinner guests will be impressed.
—TASTE OF HOME TEST KITCHEN
PREP: 10 MIN. + CHILLING • BAKE: 45 MIN. + STANDING • MAKES: 8 SERVINGS
1 beef tenderloin roast (2 pounds)
2 teaspoons canola oil
3 teaspoons coarsely ground pepper
3 garlic cloves, minced
2 1/2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground chipotle pepper
1/4 teaspoon cayenne pepper
1. Brush beef with oil. Combine the remaining ingredients; rub over meat. Cover and refrigerate for 2 hours.
2. Place on a rack coated with cooking spray in a shallow roasting pan. Bake, uncovered, at 400° for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let meat stand for 10 minutes before slicing.
PER SERVING 3 ounces equals 195 cal., 9 g fat (3 g sat. fat), 71 mg chol., 351 mg sodium, 2 g carb., trace fiber, 24 g pro. Diabetic Exchange: 3 lean meat.
Peeling Pointers
It’s easy to peel fresh garlic. Using the blade of a chef’s knife, crush garlic clove. Peel away skin. Chop or mince as directed in the recipe.