ready in: over 5 hrs
recipe id: 64222
1 beef tenderloin roast (3-1/2 lb. size)
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
Preheat oven to 425ºF.
Combine ingredients and rub over surface of roast. Cook immediately or wrap tightly in plastic wrap and refrigerate overnight for a stronger "cured" flavor.
Place roast on rack in an open roasting pan. Insert meat thermometer so bulb is centered in the thickest part. Do not add water or cover.
Roast in a 425ºF oven for 45-50 minutes. Remove roast when thermometer registers 135ºF for medium-rare. Let stand for 10 minutes before carving. Slice thin.
nutritionNutritional data has not been calculated yet.
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