½ tbsp vegetable oil
1 beef tenderloin roast (16 oz)
½ cup canned diced pineapple, in fruit juice, chopped into small pieces
¼ cup red onion, minced
2 tsp fresh cilantro, rinsed, dried and chopped
1 tbsp lemon juice
1 tsp ground black pepper
1 tsp ground coriander
1 tbsp ground cinnamon
¼ tsp ground allspice
1 tbsp cocoa powder (unsweetened)
2 tsp chili powder
¼ tsp salt
Preheat oven to 375°F.
For the salsa, combine all ingredients and toss well. Let sit for 10-15 minutes to marinate while preparing the seasoning and cooking the meat.
For the beef tenderloin seasoning, combine all ingredients. Lightly oil the tenderloin and spread an even layer of the dry seasoning over the entire roast.
Place the seasoned roast on a roasting or broiling pan and roast for 10-15 minutes (to a minimum internal temperature of 145°F). Let cool for 5 minutes before carving into 16 slices.
Serve four slices of the tenderloin with ¼ cup salsa on the side.
Serving size: 4 oz tenderloin roast, ¼ cup salsa
Total fat: 9 g
Saturated fat: 3 g
Cholesterol: 67 mg
Sodium: 226 mg
Protein: 25 g
Recipe retrieved from NHLBI and NIH Keep the beatTM recipes: deliciously health dinners