Roast Tenderloin Platter

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (6 oz meat, 1/3 cup onions, 1/4 cup red peppers) contains 670 calories, 16 g carbohydrate, (3 g fiber), 47 g protein, 46 g fat, (15 g saturated fat), 160 mg cholesterol, and 660 mg sodium.
  • Calories per Serving: 670
  • Servings: 8 - 12
  • Active Time: 30 minutes
  • Total Time to Make: 1 day, 1 hour, 55 minutes
  • Cooking Technique: Roasting Meat
Roast Tenderloin Platter



  1. Preheat oven to 450 degrees. Place tenderloin in roasting pan. Rub with 2 Tbsp basting oil and cracked pepper blend.
  2. Sear on center rack of oven 15 min; reduce heat to 350 degrees.
  3. Roast tenderloin about 15 min per lb, until desired doneness. (See temperature chart.) Check internal temp by inserting thermometer halfway into thickest part of meat.
  4. Transfer roast tenderloin to clean platter; let rest 10-20 min. Chill, covered, 24 hours.
  5. Prior to serving: Rub tenderloin with remaining 2 Tbsp basting oil before slicing. Slice into 1/4-inch slices (about 35-40 slices). Thinly slice peppers. 
  6. Add vegetable oil and onions to braising pan on MED. Cook about 12 min, until onions are browned and soft.
  7. Halve peppers, then thinly slice.
  8. Prepare tray: Use radicchio as serving "dishes" on large, round serving tray. Place 1 leaf radicchio at lower left-hand corner; fill with red peppers. Place another radicchio leaf at lower right-hand corner; fill with onion. Layer tenderloin slices across middle of tray, in an open circle; place horseradish sauce in bowl in center. Garnish with endive and remaining radicchio. Sprinkle parsley over all. Serve cold.
Temperature Chart PDF
Chef Tips
See our Horseradish Cream Sauce recipe if you prefer to make sauce from scratch.


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