1 beef tenderloin (about 2 lbs./1 kg)
1 Tbsp./15 mL coarsely crushed Royal Pepper Blend
1 tsp/5 mL Ginger
1 tsp/5 mL Garlic Granules
1/4 cup/60 mL Soy Sauce
Trim fat from tenderloin. Combine Royal Pepper, ginger and garlic granules; rub into all sides of tenderloin. Place in a large zipper-type plastic bag. Pour soy sauce over the top. Seal bag and let marinate in refrigerator 8 hours, turning bag occasionally.
Remove tenderloin from bag, reserving marinade. fold under 3 to 4 inches/8 to 10
cm of small end to achieve uniform thickness. Place tenderloin on a broiler rack
coated with cooking spray. Insert a meat thermometer into thickest portion of
tenderloin. Roast at 425 F/220 C for 40 to 45 minutes or until meat thermometer
registers 140F/60 C (rare) or 160F/70 C (medium), basting frequently with reserved
marinade. Place tenderloin on serving platter; let stand 10 minutes before slicing.
Garnish with fresh parsley and orange slices. Makes 8 servings.