I made this for dinner the other night and my whole family enjoyed it. As always, I did change the recipe somewhat. I sauteed 2 cloves of garlic along with the onion until they were quite soft and almost caramelized, then I added that to a bowl which contained, fresh parsley, oregano and sage. I used crushed Ritz crackers in place of the bread crumbs, salt and pepper and 1 beaten egg. After butterflying the tenderloin, I pounded it out a bit and ended up just folding the top of the roast over the bottem (it was not thin enough to roll) and I secured with butchers twine after wrapping the whole thing in back (probably 4 slices or so). The end result was baked at 425 for about 35 minutes and it was just delicous served with onion roasted potatoes (also on this site). Thanks!
Was this review helpful?
2 users found this review helpful
I made this for dinner the other night and my whole family enjoyed it. As always, I did change...