Serves: 6
Total Calories: 68

3 to 4 pounds beef tenderloin roast
3 cloves garlic (large), pressed
1 tablespoon fresh orange juice
1 teaspoon salt
1 teaspoon unseasoned rice vinegar
3 tablespoons olive oil
1 1/2 teaspoons dried oregano (Mexican variety preferred), crumbled
1 teaspoon cumin seeds
2 whole cloves
2 teaspoons dark brown sugar
1/2 teaspoon freshly ground pepper, or to taste
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)

1. Trim the tenderloin of excess fat and silver skin. Then place the tenderloin on a large piece of plastic wrap and set aside. Make a paste by mashing the garlic with the orange juice, salt, vinegar and olive oil. Rub the mixture all over the meat. Wrap the meat in the plastic wrap and let stand while preparing the seasoning rub.

2. In a small dry skillet, toast the oregano, cumin, and cloves over medium heat, stirring, until aromatic, about 2 minutes. Immediately transfer to a saucer and let cool then grind very fine in a spice grinder. (I use a coffee grinder reserved for spices.)

3. Put the spices in a bowl and mix in the sugar, pepper, allspice, and cinnamon. Unwrap the meat and coat all over with the seasoning rub. Place the meat on a rack in a baking pan and let stand about 20 minutes.

4. Preheat the oven to 425°. Roast the beef, uncovered, 40 to 45 minutes for medium-rare, 150° on a meat thermometer or adjust time for desired doneness. For tender, juicy meat, do not overcook. Remove the meat from the oven and let rest about 10 minutes before slicing.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 68
Calories from Fat: 60

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