Texas Tenderloin Roast

  • 1 (3 to 31/2 pounds) beef tenderloin roast
  • 1 tsp dried oregano leaves
  • 1 tsp dried thyme leaves
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground white pepper
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground red pepper
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Preheat oven to 425° F.

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 425° F oven for 45 to 50 minutes. Remove roast when thermometer registers 135° F for medium-rare. Let stand for 10 minutes before carving. Slice thin.

Servings: 12
Submitted by: Recipe Group Member