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Roasted Tenderloin w/Red Potatoes




Source of Recipe


by Millie, from Taste of Home/Kathryn Heft


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10095.317

List of Ingredients




1 beef tenderloin, trimmed
2 garlic cloves thinly sliced
1 T Thyme fresh minced or1 tsp dried Thyme
1 � tsp coarsely ground pepper, divided
3 T olive oil or vegetable oil
7 small red potatoes, cut into chunks
� C beef broth

Recipe



Cut small slits in the tenderloin; place a garlic slice in each slit. Combine thyme & tsp pepper; rub all over roast. In a skillet, brown beef in oil.

Remove to a roasting pan; cover & keep warm.

Toss potatoes w/remaining pepper; add to skillet. Cook n� stir til lightly browned. Remove to the roasting pan. Gradually add broth to skillet; bring to a boil. Stir to loosen browned bits. Pour over meat & potatoes.

Bake uncovered at 375� for 25-40 minutes or til meat reaches desired doneness: rare = 140�; med = 176�; well = 170�.

Yield: 10 servings

NUTRITIONAL ANALYSIS:
One serving = 284 calories, 62 mg sodium, 71 mg cholesterol, 16 gm carbohydrate, 25 gm protein, 13 gm fat.

DIABETIC EXCHANGES:
3 meat, 1 starch