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Prep Time:15 minsAdditional Time:1 hrTotal Time:1 hr 15 minsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:1 hrTotal Time:1 hr 15 minsServings:12Yield:12 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonchili powder1tablespoonground coriander1tablespoonpacked brown sugar1teaspoonpaprika1teaspoondry mustard1teaspoonsalt½teaspoongarlic powder¼teaspooncayenne pepper1 (3 to 4 pound) center-cut beef tenderloin roast
Cook Mode(Keep screen awake)
Ingredients
1tablespoonchili powder
1tablespoonground coriander
1tablespoonpacked brown sugar
1teaspoonpaprika
1teaspoondry mustard
1teaspoonsalt
½teaspoongarlic powder
¼teaspooncayenne pepper
1 (3 to 4 pound) center-cut beef tenderloin roast
DirectionsFor rub, combine chili powder, coriander, brown sugar, paprika, dry mustard, salt, garlic powder, and cayenne pepper in a small bowl. Sprinkle rub over roast and rub in with your fingers.For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high heat above the pan. Place roast on grill rack over pan. Cover and grill for 60 to 75 minutes for medium-rare (135 degrees F). (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Place roast on a rack in a shallow roasting pan; place pan on grill rack over the burner that is turned off. Grill as directed.)Remove meat from grill. Cover meat with foil; let stand for 15 minutes. Temperature of meat after standing should be 145 degrees F.Originally appeared: Diabetic Living Magazine
Directions
For rub, combine chili powder, coriander, brown sugar, paprika, dry mustard, salt, garlic powder, and cayenne pepper in a small bowl. Sprinkle rub over roast and rub in with your fingers.For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high heat above the pan. Place roast on grill rack over pan. Cover and grill for 60 to 75 minutes for medium-rare (135 degrees F). (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Place roast on a rack in a shallow roasting pan; place pan on grill rack over the burner that is turned off. Grill as directed.)Remove meat from grill. Cover meat with foil; let stand for 15 minutes. Temperature of meat after standing should be 145 degrees F.
For rub, combine chili powder, coriander, brown sugar, paprika, dry mustard, salt, garlic powder, and cayenne pepper in a small bowl. Sprinkle rub over roast and rub in with your fingers.
For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high heat above the pan. Place roast on grill rack over pan. Cover and grill for 60 to 75 minutes for medium-rare (135 degrees F). (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Place roast on a rack in a shallow roasting pan; place pan on grill rack over the burner that is turned off. Grill as directed.)
Remove meat from grill. Cover meat with foil; let stand for 15 minutes. Temperature of meat after standing should be 145 degrees F.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)194Calories10gFat2gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
