Beef Tenderloin & Garlic-Roasted Vegetables
Savory roasted potatoes, onions, tomatoes and zucchini pair perfectly with tender goodness of a Tenderloin Roast. This is one easy dish!
Cook Time: 2 hrs
Servings: 16
Ingredients: 11
Ingredients
Preparation
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Step 1
Preheat oven to 425°F. Cut about 1/4 inch off top of garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center of 12-inch square heavy-duty aluminum foil; drizzle with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal. Combine remaining vegetables, remaining 2 tablespoons oil, 1 teaspoon Italian seasoning and 1/2 teaspoon black pepper in large bowl; toss to coat.
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Step 2
Combine remaining teaspoon Italian seasoning and 1/2 teaspoon pepper; press evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Place garlic, potatoes and onions on rimmed baking sheet. Roast tenderloin in 425°F oven 45 to 55 minutes for medium rare; 55 to 65 minutes for medium doneness. Roast garlic, potatoes and onions 30 minutes. Add tomatoes and zucchini to pan; continue to roast 15 minutes or until vegetables are tender.
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Step 3
Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
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Step 4
Squeeze garlic pulp over vegetables; stir to combine. Sprinkle with 1/4 cup cheese and salt, as desired. Carve roast; sprinkle with remaining 2 tablespoons cheese. Season with salt, as desired. Serve with vegetables.
Nutrition Information
269 Calories
3g SAT FAT
28g PROTEIN
2.3 mg IRON
5.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1/16 of recipe: 269 Calories; 90 Calories from fat; 10g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 69 mg Cholesterol; 89 mg Sodium; 17 g Total Carbohydrate; 2.9 g Dietary Fiber; 28 g Protein; 2.3 mg Iron; 8.3 mg NE Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.1 mg Zinc; 29.6 mcg Selenium; 108.9 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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