Total Time
Prep 5 mins
Cook 35 mins

From Parade Magazine

Ingredients Nutrition


  1. Preheat the oven to 425°F Using the tip of a sharp knife, cut slits all over the tenderloin and insert garlic slivers into them.
  2. Brush the tenderloin with olive oil and rub it all over with the pepper and thyme. Sprinkle with salt.
  3. Place the tenderloin on a rack in a shallow roasting pan and roast it for 15 minutes. Reduce the oven temperature to 350°F and roast for 20 minutes for medium-rare meat; roast 5 minutes longer for medium. Let the tenderloin rest for 15 minutes before carving.
  4. Slice the tenderloin 1/2-inch thick and arrange on a platter. Serve with Mustard Horseradish Cream Sauce.
Most Helpful

This recipe was a hit with my family for Christmas dinner! The tenderloin was very moist and stuffing it with the garlic slivers instead of the whole clove imparts a much more subtle flavor. The mustard horseradish cream is great as well. Thanks for posting!

chocolover December 25, 2010

I'm rating the cooking method, because I didn't use so much pepper or thyme since I don't like them much. I used a mediterranean salt I had on hand and some garlic parsley salt. The cooking method was fantastic - easy and perfectly cooked. Thanks!

Buzymomof3 December 16, 2010

This is how my grandmother makes tenderloin, minus the sauce she makes a creamy mushroom sauce. This always turns out well.

Pricele$$ December 25, 2007