Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Tenderloin Roast Print Email


Preheat oven to 325 degrees and season to taste with your favorite blend – let roast stand for up to one hour at room temperature before cooking. Beef fat or bacon can be laid / tied on to baste the roast as it cooks – or for an encrusted roast; rub generously with olive oil and seasonings and omit fat layer.

Roast on a rack, uncovered, using the charts below as a guideline, test with a reliable meat thermometer. Remove roast at desired temperature, cover and rest 10-15 minutes before slicing - internal temperature will rise another 10 degrees, or so, as the juices settle.

2 to 4 lbs. 30 to 60 minutes
4 to 6 lbs. 50 to 80 minutes
6 to 8 lbs. 60 to 90 minutes
* Times are estimated based on roasts tied double thick; single thickness roasts may require more time.

Rare = remove at 115°-125°
Medium Rare = remove at 125°-135°
Med to Well Done= remove at 140°-160°
* Temperatures are approximate and individual impressions vary; test roasts early and often with a reliable meat thermometer!

Tenderloin - Hot Oven Method:
Here is another great method for single-thickness tenderloin roasts. Pre heat oven to 425° and roast seasoned tenderloin for 30 to 40 minutes uncovered on a roasting rack. Test internal temperature for desired doneness. Rest 10-15 minutes before slicing.
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