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Center Cut Tenderloin Roast Recipe

Center Cut Tenderloin Roast

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (68)

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Average Rating:

Total Reviews: 68

Showing 51-60 of 68

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  • on November 04, 2007

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    'nuf said!

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  • on August 22, 2007

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    This recipe is so simple. Really makes you look like you khow what you're doing!

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  • on June 04, 2007

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    It's a little time consuming, but well worth the effort. I especially liked that when it was finished, it looked just like it did on TV.

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  • on June 03, 2007

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    I followed the recipe to a T and got great results, but it was WAY too salty. I'll substitute steak seasoning next time.

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  • on May 31, 2007

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    Where can I get that grill pan with the removal handle that he cooked the tenderloin on? What brand is it? I really want one.

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  • on May 29, 2007

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    As most things in life, simple is best. I saw this show again this evening, and it brought to mind the last time I made this for family with rave reviews.

    I varied the spices from his recipe (I favor thyme and crushed garlic, but the cooking method remains the same. I serve with a bit of horseradish.

    Perfection!

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  • on April 09, 2007

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    I really liked it veery much... and it's soo easy, my family will love it... can't wait!

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  • on January 17, 2007

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    I'm Mr. Mediocre cook when it comes to doing meats. I would always over or under cook the cuts. Following Alton Brown's instructions was not only easy but the quality of the meat was superior just by treaming the loin as Mr. Brown instructed.

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  • on January 06, 2007

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    This is exceedingly easy and completely delicious. The slow roast is the key. Don't take any shortcuts.

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  • on January 02, 2007

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    Follow the directions to the letter, and you will not be disappointed. Meat thermometer is a must. Trust the 135 degree guideline. I roasted 2 tenderloins at the same time, both about 2 1/2 lbs each. It took about 40 mins for them to get to 135. I made this for New Year's Day and it was fabulous! Thank you, Alton.

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