Recipe by helowy
Very simple preparation. Excellent served with a horseradish sauce. This recipe will work with larger tenderloins as well.
Top Review by Seashorewalker
FANTASTIC METHOD FOR COOKING THIS TYPE OF MEAT! I only have an oven to cook in but LOVE this type of meat! I brined the meat for about 2 hours and used the exact cooking method described. I ended up cooking it longer to make it more well done but it turned out as tender and perfect as if I bought it in an expensive restaurant. I think the olive oil was a huge key. Nevertheless, I will always make tenerloin this way now. Many many thanks!
Directions See How It's Made
- Preheat oven to 325°F.
- Smear outside of the tenderloin liberally with olive oil. Sprinkle liberally with garlic salt and pepper.
- Put the tenderloin on a broiler pan, and roast in 325F oven for 15 minutes per pound for rare or 20 minutes per pound for medium rare.
- Let rest 10-15 minutes before carving.