Lemon-Thyme Tenderloin with Roasted Vegetables Recipe
4.2g
Net Atkins Count ™
Net Atkins Count ™
Prep Time: 20 Minutes
Style:American
Cook Time: 75 Minutes
Phase: Phase 1
Difficulty: Moderate
Style:American
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.
Calculating Net Atkins Count™INGREDIENTS
- 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
DIRECTIONS
- Heat oven to 425°F.
- 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.
- 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.
- Transfer roast to a cutting board. Let rest 5 minutes before slicing.
Cooking Tip
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