Recipe of Indiana Breaded Tenderloin

Mom Schroer's Beef Tenderloin

A pork tenderloin sandwich is just about as midwestern as you can get.

Recipe Summary Mom Schroer's Beef Tenderloin

Marinate for 2 days, broil, then slowly cook.

Ingredients | Indiana Breaded Tenderloin

3 tablespoons olive oil

1 tablespoon lemon juice

2 cloves garlic, minced

2 teaspoons salt

1 ½ teaspoons dried oregano

1 ½ teaspoons dried basil

1 teaspoon dried rosemary

⅛ teaspoon ground black pepper

6 pounds beef tenderloin

Directions

Mix olive oil, lemon juice, garlic, salt, oregano, basil, rosemary, and black pepper together in a bowl; rub marinade onto tenderloin. Wrap the coated tenderloin with plastic wrap and refrigerate for 2 days.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Place tenderloin on a baking sheet and broil in the preheated oven for 15 minutes. Turn tenderloin onto opposite side and broil for additional 15 minutes.

Reduce oven temperature to 275 degrees F (135 degrees C). Cook tenderloin to your desired degree of doneness, with an internal temperature of at least 145 degrees F (65 degrees C) for medium-rare, about 2 hours.

Info | Indiana Breaded Tenderloin

prep: 10 mins cook: 2 hrs 30 mins additional: 2 days total: 2 days Servings: 12 Yield: 12 servings

TAG : Mom Schroer's Beef Tenderloin

Main Dish Recipes, Roast Recipes,