Savory Tenderloin Roast with Potatoes and Carrots
It will melt in your mouth. Your family and friends will think this is a little slice of heaven as you carve this tender, moist and delicious roast as part of your holiday celebration.
1 boneless tenderloin roast (2-1/4 pound)
6 medium potatoes, whole with skins
3 cups baby carrots, whole
1/4 cup sweet onion, thinly sliced
2 tablespoons extra virgin olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup water
1 teaspoon salt
1/2 teaspoon pepper
Place roast in a shallow roasting pan; add potatoes and carrots. Brush top of meat and vegetables with olive oil; sprinkle with chopped onions, seasonings, salt and pepper; add water. Cover and bake at 350 degrees for 2-1/2 hours. Uncover; bake 30 minutes longer or until meat is done and vegetables are tender. Carve into thin slices.
Yield: 6 - 8 servings.