Skip To Main Content

COVID-19 Updates and Resources. Learn More

Lemon-Thyme Tenderloin with Roasted Vegetables Recipe

Atkins Lemon-Thyme Tenderloin with Roasted Vegetables
Net Atkins Count ™
Prep Time: 20 Minutes
Cook Time: 75 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator Calculating Net Atkins Count™


  • 3 tbsp Light Olive Oil
  • 6 tsp Lemon Zest
  • 2 tsp, leaves Thyme (Dried)
  • 1 tsp Marjoram (Dried)
  • 1 1/2 tsp Salt
  • 1 tsp Black Pepper
  • 8 large Scallions or Spring Onions
  • 4 lb Beef Tenderloin (Trimmed to 1/8" Fat)
  • 1 small Sweet Red Peppers
  • 1 pepper, large (3-3/4" long, 3" dia) Yellow Sweet Peppers
  • 2 medium Summer Squash


  1. Heat oven to 425°F.
  2. Combine oil, lemon, thyme, marjoram, salt and pepper in a bowl; rub half the mixture over tenderloin and toss remaining mixture with the vegetables to coat. Place beef in a large roasting pan. Roast 40 minutes.
  3. Add large dice vegetables to pan. Continue cooking until an instant read (or meat) thermometer inserted in tenderloin registers 135° F for medium rare or 145° F for medium doneness.
  4. Transfer roast to a cutting board. Let rest 5 minutes before slicing.

Cooking Tip

Whether you're feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.