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Royal Pepper Beef Tenderloin
1 beef tenderloin (about 2 lbs./1 kg)
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.
Nutritional Information Per Serving; Calories 240; Protein 33 g; Carbohydrates 1 g; Fat 10 g; Saturated Fat 4 g; Cholesterol 87 mg; Sodium 590 mg; Dietary Fiber 0 g
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This delicious recipe was published in a Watkins catalog. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
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