Tenderloin w/Apple Butter -- e-w
Source of Recipe
BH&G New Dieter’s Cookbook 2003
Tenderloin w/Apple Butter
Serves: 8
1 2-lb. beef tenderloin roast
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
1 lemon
2/3 c. apple butter – or – spiced apple butter
1-1/2 tsp. grated fresh ginger
Trim fat from roast. Sprinkle all sides with salt and pepper. Place on a rack in a shallow roasting pan. Insert an oven-going thermometer into center of roast. Roast, uncovered, in a 425º oven until desired doneness (allow 35-40 minutes for medium-rare (145º) – or – 45-50 minutes for medium (155º). Remove from oven. Cover with foil and let stand 15 minutes before carving. (The temperature of the roast will rise 5ºF during standing).
Meanwhile, finely shred 1/2 tsp. peel from the lemon, set peel aside. Cut lemon in half; squeeze 3 T. lemon juice. In a small bowl combine the peel, lemon juice, apple butter and ginger. Brush mixture over meat 2 or 3 times during the last 10 minutes of roasting.
To serve: Thinly slice meat. Serve with any remaining apple butter mixture.
1/8 of recipe equals: 295 calories…7 gm fat (3 gm saturated)…57 mg cholesterol…200 mg sodium…32 gm carbohydrate…1 gm fiber…24 gm protein +++EXC: 1 fruit…1 other carbohydrate…3 meat +++WWP: 6
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