A friend of mine served this tenderloin several years ago and passed along the recipe. It’s simple, but don’t skimp on the seasonings and you’ll get perfect results every time.
—MARY KANDELL HURON, OH
PREP: 10 MIN. • BAKE: 50 MIN. + STANDING • MAKES: 12 SERVINGS
1 beef tenderloin (5 pounds)
2 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons sea salt
1 1/2 teaspoons coarsely ground pepper
1. Preheat oven to 425°. Place roast on a rack in a shallow roasting pan. In a small bowl, mix the oil, garlic, salt and pepper; rub over roast.
2. Roast 50-70 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove from oven; tent with foil. Let stand 15 minutes before slicing.
Per 5 ounces cooked beef: 294 cal., 13g fat (5g sat. fat), 82mg chol., 394mg sod., 1g carb. (0 sugars, 0 fiber), 40g pro.
Diabetic Exchanges: 5 lean meat, 1/2 fat.
DID YOU KNOW?
You can use this mouthwatering seasoning mix for pork and chicken, too. Just put the oil, garlic, salt and pepper in a food processor and pulse a few times to create a quick rub that’s ideal for grilling.