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.

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