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BROWSE

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WHOLE-GRAIN MUSTARD ROASTED TENDERLOIN

Active Time : 20 minutes
Total Time : 1 hour
Serves : 8 servings
INGREDIENTS
  • 1/4 cup whole-grain mustard
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallots
  • 1 teaspoon fresh cracked black pepper
  • 1 (2 pound) whole tenderloin roast
  • 1 tablespoon pure vegetable oil
DIRECTIONS

In small bowl, combine mustard, thyme, garlic, shallots and pepper; salt to taste. Set aside.

Salt and pepper roast to taste. In large skillet, heat oil over medium-high heat. Add roast and sear on all sides until a rich brown color (about 3-4 minutes per side).

Transfer roast to a shallow roasting pan. Press mustard over surface of roast. Bake in a preheated 425°F oven 35-40 minutes or until desired doneness is reached (135°F for medium rare; 150°F for medium).

Transfer roast to carving board; tent loosely with aluminum foil. Allow roast to sit 10-15 minutes (internal temperature will continue to rise to 145°F for medium rare and 160°F for medium while resting).

Carve into 1-inch thick slices.