1. Tuck tail of tenderloin under and tie roast. Combine 1 tablespoon salt, 1tablespoon pepper, and sugar in small bowl and rub all over tenderloin.Transfer tenderloin to wire rack set on rimmed baking sheet and let stand atroom temperature for 2 hours.
2. Meanwhile, pulse bread in food processor to fine crumbs. Transfer breadcrumbs to medium bowl and toss in 2 tablespoons parsley, 2 teaspoons thyme,1/2 cup Parmesan, and 2 tablespoons oil until evenly combined. Wipe out foodprocessor and process remaining 6 tablespoons parsley, 2 tablespoons thyme,3/4 cup cheese, 4 tablespoons oil, and garlic until smooth paste forms.Transfer herb paste to small bowl.
3. Adjust oven rack to upper-middle position and heat oven to 400 degrees.Roast tenderloin 20 minutes and remove from oven. Using scissors, cut andremove twine (photo 2). Coat tenderloin with herb paste followed bybread-crumb topping (photos 3 and 4). Roast until thickest part of meatregisters about 130 degrees (for medium-rare) and topping is golden brown,20 to 25 minutes. (If topping browns before meat reaches preferred internaltemperature, lightly cover with foil for balance of roasting time and removewhile roast rests.) Let roast rest, uncovered, for 30 minutes on wire rack.Transfer to cutting board and carve. Serve.
Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 110 Calories From Fat: 86 Total Fat: 9.8g Cholesterol: 9.2mg Sodium: 161.1mg Potassium: 32.9mg Carbohydrates: 1.8g Fiber: <1g Sugar: <1g Protein: 4.2g
Comments: Cooks Country January 07 pg 12
Author Note: Make sure to begin this recipe 2 hours before you plan to putthe roast in the oven. The tenderloin can be trimmed, tied, rubbed with thesalt mixture, and refrigerated up to 24 hours in advance; make sure to bringthe roast back to room temperature before putting it into the oven.
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|Serving Size: 1 Serving (11g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 29 (72%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 4.6mg||1 %|
|Sodium 81.3mg||3 %|
|Potassium 26.9mg||1 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.6g|
|Protein 2.2g||3 %|
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Calories per serving: 40
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