Roast with the Most

By jonil

Lower in fat than a tradional rib roast, a tenderloin is also much easier to cook and carve. Many stores run specials on tenderloin roasts around the Holidays - and there's no waste because it's all leant meat, you get almost double the number of servings for your money, compared with standing rib.

Ingredients

• 1/4 cup regular dried bread crumbs or 1/3 cup Panko
• 1 tsp ground rosemary
• 1 1/2 # tenderloin roast, at room temperature
• 1 tsp Dijon mustard

Preparation

Step 1

Heat oven to 450. Coat roasting pan or metal baking pan with cooking spray. Mix bread crumbs and rosemary on a plate.

Season roast with salt and black pepper. Slather with mustard and roll in rosemary crumbs.

Put in prepared pan and roast until done to your taste. (for med rare cook to 125F, 25 to 35 minutes). Remove to cutting board and let rest for at least 15 minutes. The temp will rise about 10F during resting.

Cut into 1/2" slices and serve warm or at warm temp.