Ingredients
2 lb. Tenderloin Roast
1 tbsp. extgra virgin olive oil
3 c cracked mixed peppercorn pepper
2 tsp. beef bouillon
2 tsp. salt
1 tsp. cornstarch
1 tsp. dried oregano
1 tsp. garlic powder
1 tsp. paprika
Preparation
Preheat oven to 475.
Stir together pepper, bouillon, salt, cornstarch, oregano, garlic and paprika.
Place tenderloin on a rack in a roasting pan. Rub oil all over tenderloin then sprinkle with spice mixture rubbing it into the meat.
Roast 10 minutes then reduce heat to 425 and cook until meat themometer registers 130 degrees (approx. 40 minutes) Let meat rest 10 minutes before carving.
