Tenderloin Roast
A flavorful tenderloin roast marinated in savory sauces, then baked with a sweet pineapple topping, perfect for special occasions or family dinners.
Ingredients
Instructions
- Marinate the tenderloin in Wilson steak sauce and teriyaki sauce for 3 to 4 hours, then drain.
- Mix salt, pepper, dry mustard, ginger, and paprika.
- Rub the spice mixture on top of the tenderloin.
- Top the tenderloin with pineapple preserves.
- Wrap in foil or use a browning bag.
- Bake at 300°F for 2 1/2 hours.
Tips & Substitutions
For a more robust flavor, consider marinating the tenderloin overnight. If you don't have Wilson steak sauce, a combination of soy sauce and Worcestershire sauce can be a great substitute. Adding a bit of honey or brown sugar to the spice rub can enhance the sweetness of the pineapple preserves. Ensure the tenderloin is at room temperature before baking for even cooking.
Serving Suggestions
This tenderloin roast pairs beautifully with roasted vegetables or a fresh green salad. Consider serving it alongside mashed potatoes or rice to soak up the flavorful juices. For a delightful contrast, a side of American Moussaka can complement the savory profile of the dish. Don't forget to drizzle any remaining pineapple preserves on top for added sweetness.
Storage & Reheating
Leftover tenderloin roast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the slices in foil and place them in a 300°F oven for about 15-20 minutes, or until warmed through. This helps maintain moisture and tenderness, preventing the meat from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Tenderloin Roast contains roughly 5 calories, with 0g protein, 1g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 1779mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
While tenderloin is ideal for its tenderness, you can use cuts like sirloin or ribeye. Just adjust the cooking time accordingly, as these cuts may require less time to reach the desired doneness.
How do I know when the tenderloin is done cooking?
For perfect doneness, use a meat thermometer. Aim for an internal temperature of 135°F for medium-rare, 145°F for medium, and let it rest for 10 minutes before slicing to retain juices.
Can I freeze the leftover tenderloin roast?
Yes, you can freeze leftover tenderloin for up to 3 months. Wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container. Thaw in the refrigerator before reheating for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).