A Rachel Rae recipe. Delicious, temp just right. Roasting at high temperature gives tenderloin a nice, browned crust.
Position a rack near the bottom of the oven and preheat to 500(F) degrees. Stir together the seasonings in a small bowl. Add olive oil. Rub all over the meat and place the tenderloin in the smallest roasting pan that will hold it. (I used non-stick aluminum foil in the small broiler pan.) Roast for 10 minutes, flip over and roast another 8 minutes or until internal temp registers 155 degrees. Let rest for about 10 minutes. Slice into half-inch slices.
Can add a little water to the roasting pan, scraping brown bits from the bottom and pour over tenderloin.
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Serving Size: 1 Serving (2g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 8 | ||
Calories from Fat: 8 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 436.1mg | 15 % | |
Potassium 2.8mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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: 8
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