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1
Rub 2 Tablespoons of olive oil over tenderloin just enough to coat the loin lightly and completely so the seasoning sticks to it.
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2
Rub salt and pepper over the entire roast.
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3
Let the loin sit for about 15 minutes.
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4
Do not put it in the refrigerator the goal is to take the chill off the meat so that it cooks better, quicker and is juicier.
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5
Meanwhile, preheat the oven to 400 degrees F. Lightly warm a cast iron skillet and drizzle in about 2 Tablespoons of olive oil (I like a light olive oil) and 2 Tablespoons of butter.
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6
When butter is just melted, place the loin in the pan and and place in the oven.
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7
If you have a fancy thermometer where you do not have to open your oven door, use it.
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8
Be sure to place it into the tenderloin so that it reads the center of the loin.
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9
Otherwise, do not check the loin until it has roasted for at least 20 minutes.
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10
Continue to roast until the thermometer registers 140 degrees F. This should take around 45 minutes (give or take) with a roast thats 8-10 pounds.
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11
But start watching it carefully after 20 25 minutes.
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12
When roast is 140 degrees F, remove from oven, cover lightly with foil and let sit for 10 minutes.
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13
This will enhance your loins juiciness and flavor.
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14
While the loin roasts, mix together the cream cheese, chopped pine nuts, minced garlic clove, the other tablespoon of softened butter and the blue cheese.
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15
This can be made ahead of time, but it will harden in the refrigerator.
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16
Youll want it soft when you serve.
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17
After loin has rested, and your sides are all ready, slice the loin and serve.
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18
Dinner guests can add their own blue cheese butter to their taste.
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19
Excellent with a nice baked potato or garlic mashed potatoes, a nice vinagrette salad, and green beans or asparagus.
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20
Excellent shaved the next day and served and used for sandwiches.
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21
I also recommend a horseradish sauce as another option if thats your thing.
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22
Enjoy!
