The Ultimate Tenderloin Roast Print Email

1 Tony's premium grade tenderloin roast - tied double thick*
4 TBS olive oil
3 TBS minced garlic
3 TBS Tony’s Tuscan Grill Rub, Euro-Crust, Z Blend, Porterhouse and Roast Seasoning - more if desired
(or sea salt, pepper and herbs)
Serving sauce options follow

Test meat thermometer by placing probe tip in boiling water - calibrate to 202-203° in the Denver Metro area, or replace if needed.

60-90 minutes before serving, unwrap roast and rest at room temperature for 60-90 minutes. Preheat oven to 325 degrees. Estimate roasting time at 15 minutes per pound*.

Remove basting fat and reserve - or the roast can be seasoned directly on top of the fat for a non-crusted finish.

Blend olive oil with garlic and Tony's Tuscan Grill, Euro-Crust or Z Blend seasoning and rub over the entire surface of the roast. More seasoning can also be sprinkled directly on the roast if desired. Lay the reserved basting fat over the top of the roast and place in a roasting pan on a rack.

Roast in the center of a 325 degree preheated oven, uncovered, and begin monitoring internal temperature at estimated time. Remove from oven at 115-125 for rare to medium rare or 130-145 for medium rare to medium. Rest roast for 15-20 minutes at room temperature before slicing. Serves 8-10. – Chef Mick (Michaelangelo) Rosacci, --

* A standard Tony’s tenderloin roast is tied double thick, single thick roasts are available on request. Single roasts usually cook more quickly so test temperatures early.

Serving Sauce Options - All available at Tony's Markets: 1) Tony's Home Style Gravy, Au Jus, Horseradish Sauce, or one of Tony's Chef sauces such as bordelaise, au poivre, mushroom or green peppercorn. 2) Lingonberries, fruit chutney and various jam condiments such as Primo. 3) Glazes such as Balsamico di Modena and Pomegranate Splash. 4) More Than Gourmet Wine Reduction sauces straight or enhanced and simmered with Pomegranate Splash, Primo Jams or fresh berries.

Cooking Video at

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