Roasted beef tenderloin
SmartPoints® value per serving
Tenderloins cook quickly because they’re so lean, which is why it's one of our favorite weeknight-friendly meats. Here, the pork tenderloin is ready in just 35 minutes, and this recipe requires only 5 ingredients. The best way to ensure the meat evenly cooks is by first tying with kitchen twine, then using an instant-read thermometer to check the temp. If you don't have a thermometer, we highly suggest investing in one, as pork tenderloin can dry out quickly. Start checking the meat's internal temperature after 15 minutes in the oven. You can also store the cooled meat in the fridge for up to 3 days so it's ready to go for a quick lunch or dinner.
Uncooked trimmed beef tenderloin
1 tsp, fresh, cracked or coarse-ground
2 Tbsp, coarse
- Cut off a third of the tenderloin from the thicker end. Tie this short piece in three places to make it a compact roast. With remaining piece, fold thinner end under and tie meat in three places with butchers' twine to hold it together.
- Position rack in center of oven; heat oven to 400°F. Set a large roasting rack in a large roasting pan. Pat meat dry with paper towels. Sprinkle with salt and pepper.
- Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add one piece of tenderloin; brown on all sides, using tongs to hold meat as necessary, even on edges, about 6 minutes per piece. Repeat with second tenderloin. Transfer to rack in roasting pan; smear both pieces evenly with mustard.
- Roast until medium-rare, until an instant-read meat thermometer inserted into center of thickest part of meat registers 125°F, 18 to 20 minutes. Transfer tenderloins to a cutting board; let stand for 10 minutes. To serve, cut as many 1/2-inch-thick rounds as you need; seal remainder of cooled meat in plastic wrap and store in fridge for up to 3 days.
- Serving size: 2 slices
Want to learn how to turn beef tenderloin leftovers into salad, tacos and roulade? Check out this article.