Tenderloin has a wonderful texture, but its flavor can be a bit bland. This recipe brings out its natural goodness by salting ahead to concentrate flavors, searing to develop a rich crust, and glazing with ingredients that add depth. Punch up the flavor with one (or more!) of our make-ahead sauces.
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This has been our Christmas dinner for the last several years. If I have a crowd, I make a couple of sauces; this year, just the parmesan-peppercorn one (I find it needs lots more parmesan for the flavor of the cheese to be noticeable).
One caution: both during browning and roasting, the kitchen will get smoky! Next time, I'm going to cook this outside on my gas grill, searing the outside over direct heat first, applying the glaze, and then finishing it with indirect heat.
I purchase a whole tenderloin from Costco and break it down to just the roast--saving all the trimmings for other delicious meals. It's not exactly economical, but we get several meals out of one roast, so it's not as costly as it seems at first.
Well worth the effort!
Had the butcher trim the fat and twine it accordingly. Followed the recipe exactly. Everyone loved it. We did not any need extra sauce on the side. We may add a horse radish type sauce on the side next year. This dish will be served every year. It was the favorite at our holiday meal. Delicious.
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