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How to Make Flan
Peruvian Arroz con Pollo
Bacon- and Herb-Crusted Beef Tenderloin
bacon- and herb-crusted beef tenderloin
beef tenderloin roast (2 lb)
Salt and pepper, if desired
cup chopped fresh parsley
cup chopped fresh oregano leaves
teaspoons chopped fresh rosemary leaves
clove garlic, crushed
teaspoons vegetable oil
Heat oven to 425°F. Rub beef roast with salt and pepper. In medium bowl, mix parsley, oregano, rosemary, garlic and oil. Press mixture onto top and sides of beef.
Place beef on rack in shallow roasting pan. Place bacon slices over top of beef, tucking ends under bottom. Insert meat thermometer so tip is in thickest part of beef.
Bake uncovered 35 to 50 minutes or until thermometer reads 140°F for medium-rare or 155°F for medium doneness. Remove beef from oven, cover with foil and let stand about 15 minutes until temperature rises 5°.
Calories from Fat
% Daily Value
% Daily Value*:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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