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 It will melt in your mouth. Your
family and friends will think this is a little slice of heaven as
you carve this tender; moist and delicious roast as part of your
holiday celebration.
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1 |
boneless tenderloin roast (2-1/4 pound) |
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6 |
medium potatoes,
whole with skins |
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3 |
cups baby carrots,
whole |
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1/4 |
cup sweet onion,
thinly sliced |
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2 |
tablespoons extra
virgin olive oil |
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1/2 |
teaspoon dried
basil |
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1/2 |
teaspoon dried
oregano |
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1 |
cup water
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1 |
teaspoon salt |
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1/2 |
teaspoon pepper |
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Place roast in a shallow roasting
pan; add potatoes and carrots. Brush top of meat and
vegetables with olive oil; sprinkle with chopped onions, seasonings,
salt and pepper; add water. Cover and bake at 350 degrees for
2-1/2 hours. Uncover; bake 30 minutes longer or until meat is
done and vegetables are tender. Carve into thin slices.
Yield: 6 - 8 servings.
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