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- 2 2 pounds beef tenderloin roasts or 4 1-lb. pork tenderloins
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon coarse sea salt or kosher salt
- 1 recipe Horseradish Mayo
- 1 recipe Black Pepper Olive Relish
- 1 recipe Blue Cheese Parsley Crumble
- 12 slices firm-textured white bread
- Sliced radishes (optional)
1. Preheat oven to 425 degrees F. Brush meat with olive oil; sprinkle with rosemary and salt. Insert meat thermometer into center of one of the roasts. For beef, roast uncovered, for 35 to 45 minutes or until thermometer registers 140 degrees F. For pork, roast uncovered 25 to 35 minutes or until thermometer registers 160 degrees F.
2. Allow meat to stand, covered loosely with foil, about 10 minutes to allow juices to reabsorb and meat to firm for easier slicing. Cut into 1/4- to 1/2-inch slices. Serve with Horseradish Mayo, Black Pepper-Olive Relish, Blue Cheese-Parsley Crumble, bread, and sliced radishes, if desired. Makes 12 to 16 servings.
Yield: 1-2/3 cups
- 1 cup pitted and chopped kalamata or nicoise olives
- 1 small red sweet pepper, chopped
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar or red wine vinegar
- 1 teaspoon cracked black pepper
1. In a bowl stir together kalamata or nicoise olives, red sweet pepper, olive oil, balsamic vinegar or red wine vinegar, and pepper. Makes about 1-2/3 cups.
- Servings Per Recipe 12,
- cal. (kcal) 315,
- Fat, total (g) 14,
- chol. (mg) 93,
- sat. fat (g) 4,
- carb. (g) 13,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- sugar (g) 2,
- pro. (g) 33,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 4,
- sodium (mg) 271,
- Potassium (mg) 473,
- calcium (mg) 30,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
Yield: 3/4 cup
- 2 ounces blue cheese, crumbled
- 1/2 cup chopped Italian (flat-leaf) parsley
- 1 tablespoon lemon juice
- 1/8 teaspoon coarse sea salt or kosher salt
1. In a small bowl lightly toss together blue cheese, parsley, lemon juice, and sea salt or kosher salt. Makes about 3/4 cup.
- Servings Per Recipe 12,
- cal. (kcal) 315,
- Fat, total (g) 14,
- chol. (mg) 93,
- sat. fat (g) 4,
- carb. (g) 13,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- sugar (g) 2,
- pro. (g) 33,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 4,
- sodium (mg) 271,
- Potassium (mg) 473,
- calcium (mg) 30,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
Yield: 2/3 cup
- 1/2 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 tablespoon snipped fresh Italian (flat-leaf) parsley
- 1/8 teaspoon cayenne pepper
1. In a bowl stir together mayonnaise, horseradish, parsley, and cayenne pepper. Makes 2/3 cup.
- Servings Per Recipe 12,
- cal. (kcal) 315,
- Fat, total (g) 14,
- chol. (mg) 93,
- sat. fat (g) 4,
- carb. (g) 13,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- sugar (g) 2,
- pro. (g) 33,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 4,
- sodium (mg) 271,
- Potassium (mg) 473,
- calcium (mg) 30,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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