TENDERLOIN, rubbed with Flavors of the Mediterranean
Really worth your time to put together this spice mix.
At service place tenderloin on roasting rack and cook at 325 degrees F for approximately 40 minutes or until the meat reaches 120-130F. Remove and hold covered for 15-20 minutes before slicing.
6 tablespoons Flavors of the Mediterranean
- 1 each tenderloin, 5-7 pounds, cleaned, tied
Place spice mix in bowl; roll tenderloin into spice and coat meat well; reserve in refrigerator uncovered until ready to cook. Put into 325oF oven for 12 minutes per pound. Remove and rest under foil for 10-20 minutes to allow juices to redistribute.
Flavors of the Mediterranean
3 Tablespoons fenugreek
- 3 Tablespoons paprika
- 1 ½ teaspoons sea salt
- 1 ½ teaspoons black pepper
- 1 ½ teaspoons cumin
- ¾ teaspoon cayenne pepper
- ¾ teaspoon allspice
- 1 teaspoon garlic powder
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ¼ teaspoon cloves
Grind spices separately in a spice mill and then place in a bowl; combine well. Store in air tight container in cool dark place.