ONE HOUR ROASTED BEEF TENDERLOIN

3 POUNDS BEEF TENDERLOIN
2 TABLESPOON CANOLA OIL
2 GARLIC CLOVES, MINCED
1 TABLESPOON CRACKED BLACK PEPPER
1/2 TEASPOON KOSHER SALT
4 SPRIGS FRSH ROSEMARY
4 SPRIGS FRESH OREGANO
4 SPRIGS FRESH THYME


FRESH THYME SPRIGS (GARNISH)


PREHEAT OVEN TO 250 DEGREES.  DRIZZLE TENDERLOIN WITH OIL.  RUB MINCED GARLIC EVENLY OVER THE SURFACE OF THE MEAT.  SPRINKLE WITH SALT & PEPPER.


PLACE ROSEMARY, OREGANO, AND THYME SPRIGS IN THE BOTTOM OF A 13 X 9 BAKING PAN.  ADD A ROASTING RACK & PLACE TENDERLOIN ON RACK.


ROAST UNCOVERED FOR 20 MINUTES.  INCREASE TEMPERATURE TO 425.  ROAST UNTIL THERMOMETER THAT IS PLACE IN THICKEST PART READS 135.  


REMOVE FROM OVEN.  COVER LOOSELY WITH FOIL AND LET SIT FOR 10 MINUTES.


SERVE WITH HORSERADISH CREAM & FRESH THYME SPRIGS.


MAKES ENOUGH FOR 10 SERVINGS.