Serves: 12
1. Heat oven to 425'F. Remove excess surface fat and connective tissue from roast if desired, sprinkle with salt and pepper. Place roast on rack in shallow roasting pan. Turn thin ends under if desired, brush with oil or melted margarine. Insert meat thermometer so bulb reaches center of thickest part of meat. Do not add water or cover.
2. Bake at 425°F. for 45 to 55 minutes or until meat thermometer registers 140°F. To serve, cut into slices across grain of meat.
Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 220 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 5 g 25% * Cholesterol: 85 mg 28% * Sodium: 65 mg 3% * Total Carbohydrate: 0 g 0% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 29 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 20% * Dietary Exchanges: 4 Lean Meat
This Roasted Beef Tenderloin recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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