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1
Place tenderloin in resealable plastic food storage bag.
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2
Combine wine, soy sauce, garlic, rosemary, Dijon mustard and dry mustard in small bowl.
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3
Pour over tenderloin.
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4
Seal bag; turn bag to coat.
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5
Marinate in refrigerator 4 to 12 hrs, turning several times.
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6
Preheat oven to 425 degrees.
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7
Spray 13- by 9-inch baking pan with nonstick cooking spray.
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8
Place potatoes, brussels sprouts and carrots in pan.
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9
Remove tenderloin from marinade.
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10
Pour marinade over vegetables; toss to coat well.
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11
Cover vegetables with foil.
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12
Bake 30 min; stir.
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13
Place tenderloin on vegetables.
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14
Bake 45 min for medium or possibly till internal temperature reaches 145 degrees when tested with meat thermometer inserted into the thickest part of roast.
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15
Transfer roast to cutting board; cover with foil.
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16
Let stand 10 to 15 min before carving.
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17
Internal temperature will continue to rise 5 - 10 degrees during stand time.
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18
Stir vegetables; test for doneness and continue to bake if not tender.
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19
Slice tenderloin; arrange on serving platter with roasted vegetables.
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20
Garnish with fresh rosemary, if you like.
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21
This recipe yields 10 servings.
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22
Comments: This flavorful dish, perfect for the meat and potato lover, packs an impressive punch of essential nutrients.
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23
It cannot be beat as a source of vitamin A, vitamin C, vitamin B12, iron and phosphorous.
