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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 ½ tsp coarsely ground pepper, divided
    3 T olive oil or vegetable oil
    7 small red potatoes, cut into chunks
    ½ 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

 

 

 

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