user-3876836| 12/26/2018
This has been our Christmas dinner for the last several years. If I have a crowd, I make a couple of sauces; this year, just the parmesan-peppercorn one (I find it needs lots more parmesan for the flavor of the cheese to be noticeable).
One caution: both during browning and roasting, the kitchen will get smoky! Next time, I'm going to cook this outside on my gas grill, searing the outside over direct heat first, applying the glaze, and then finishing it with indirect heat.
I purchase a whole tenderloin from Costco and break it down to just the roast--saving all the trimmings for other delicious meals. It's not exactly economical, but we get several meals out of one roast, so it's not as costly as it seems at first.
Well worth the effort!
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