Herb And Garlic Roast Tenderloin With Creamy Horseradish Sauce
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
52
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
4 cloves
Garlic (minced)2 tbsps
Thyme (chopped fresh)2 tbsps
Rosemary (chopped fresh)1.5 tsps
Coarse Sea Salt1 cup
Sour Cream3 tbsps
Prepared HorseradishDirections:
1
Heat oven to 350 degrees F
2
Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside
3
Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat
4
Add roast; cook 2 to 3 minutes or until well browned
5
Turn roast over; turn off heat
6
Spread garlic and herb mixture evenly over top and sides of roast
7
For that matter, you could spread this mixture on just about anything
8
Meat
9
Bread
10
Veggies
11
Bacon
12
Mmmbacon
13
Transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees F
14
Transfer roast to a carving board; tent with foil and let stand 10 minutes
15
(Internal temperature will rise to 130 degrees F for medium-rare)
16
Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time
17
Carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates
18
Serve with sauce
19
Watch your hard work vanish in minutes as family and friends devour
20
Then bask in the glow of their approval