Sorry for the old (and poor quality) picture, but it will have to do. And note the red juice isn't blood it's from the roasted red pepper and black olive sauce (recipe not included). I don't remember how I stumbled upon this recipe but I am certainly glad I did. I remember telling my mom I was making her pork tenderloin and her reply was "uh I don't like pork." This is typical. She's constantly saying she doesn't like something and then I'll prover her wrong. This was no exception. She now has this recipe and makes it a lot. So I hope you will enjoy the recipe as much as my family does.
What You'll Need:
Pork tenderloin
Extra virgin olive oil
McCormick Montreal Steak Seasoning
1. Coat the tenderloin with olive oil and add a liberal amount of the Montreal steak seasoning.
2. Refrigerate overnight if possible.
3. Preheat oven to highest temp (500°F). Place tenderloins on rack in baking sheet and add about a 1/4 inch of water. Cook tenderloin on highest heat for 15 minutes. It's critical not to open the oven during this time.
4. After the 15 minutes, drop oven temperature to 350°F. Continue cooking for 30-45 minutes or until the internal meat temperature is 165°.
5. Remove from oven and let rest about 10 minutes so the juices can redistribute. Slice and serve.
ENJOY!
Original recipe - adapted
http://www.foodnetwork.com/recipes/rachael-ray/roasted-beef-tenderloin-with-roasted-pepper-and-black-olive-sauce-recipe.html#!
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