Beef Tenderloin with Three Spreads Treat your guests to the aroma of beef or pork tenderloin sizzling in the oven. Serve with a trio of tasty spreads. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 29, 2016 Print Share Share Tweet Pin Email Prep Time: 10 mins Roast Time: 35 mins Stand Time: 10 mins Total Time: 10 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 2 pound beef tenderloin roasts or 4 1-lb. pork tenderloins 1 tablespoon olive oil 1 teaspoon dried rosemary, crushed ½ 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) Horseradish Mayo ½ cup mayonnaise 1 tablespoon prepared horseradish 1 tablespoon snipped fresh Italian (flat-leaf) parsley ⅛ teaspoon cayenne pepper Black Pepper-Olive Relish 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 Blue Cheese-Parsley Crumble 2 ounce blue cheese, crumbled ½ cup chopped Italian (flat-leaf) parsley 1 tablespoon lemon juice ⅛ teaspoon coarse sea salt or kosher salt Directions 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. 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. Horseradish Mayo In a bowl stir together mayonnaise, horseradish, parsley, and cayenne pepper. Makes 2/3 cup. Black Pepper-Olive Relish 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. Blue Cheese-Parsley Crumble In a small bowl lightly toss together blue cheese, parsley, lemon juice, and sea salt or kosher salt. Makes about 3/4 cup. Print Nutrition Facts (per serving) 315 Calories 14g Fat 13g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 315 % Daily Value * Total Fat 14g 18% Saturated Fat 4g 20% Cholesterol 93mg 31% Sodium 271mg 12% Total Carbohydrate 13g 5% Total Sugars 2g Protein 33g Calcium 30.3mg 2% Iron 4.7mg 26% Potassium 473mg 10% Folate, total 24.2mcg Vitamin B-12 3.5mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.