4 – 4 ½ lb whole tenderloin, need to peel fat and silver skin off and tie to make uniform diameter-Cook’s Illustrated on line has an illustration)
Vegetable oil
Kosher salt
Coarse pepper
Preheat oven to 425°. Position rack in middle of oven.
Let roast stand at room temperature for one hour.
In the latter ½ hour, but with oil, coarsely ground pepper, and kosher salt. Roll I plastic wrap and press salt and pepper into surface.
Set on wire rack over rimmed sheet/broiler pan.
Roast 40 – 50 minutes until it reaches an internal temperature of120° keeping in mind that it will continue to cook.
Rest for 10 – 20 minutes.
Note: We often have company and splurge big time. Of course, tenderloin can be a bit bland so sauces are a necessity; we serve both the Horseradish and Mushroom Sauces (found under “Condiments & Sauces”).