LOW carb: Marjoram-Thyme Herbed Roast....Gourmet for the tongue....

 

Ok here goes another of my roast recipes....  people love this recipe, I hope you enjoy it too...

Ingredient List:

1 beef tenderloin roast - (4 lbs), trimmed
1 small white onion, cut into larger pieces
3 tbsp olive oil
2 tbsp grated lemon peel
2 tsp dried thyme leaves
1 tsp dried marjoram
1 1/2 tsp salt
1 tsp freshly-ground black pepper
1 tablespoon of balsalmic vinegar
1 Bayleaf (tear into 4 pieces) to be removed when done...
1/2clove garlic minced finely
2 large carrots (you don't have to eat these...but hey, you need a bit of the veggie love...
 

Heat oven to 425 degrees. Combine lemon oil, thyme, marjoram, salt, garlic, bayleaf and
pepper in a bowl; (not the balsalmic...you leave that for just before you get ready to serve!)  rub half the mixture over tenderloin and toss remaining
mixture with the vegetables to coat.

Place beef in a large roasting pan. Roast 40 minutes. Add vegetables to
pan. Continue cooking until an instant read (or meat) thermometer inserted
in tenderloin registers 135 degrees for medium-rare or 145 degrees for
medium doneness.

Transfer roast to a cutting board. Let rest 7 minutes before slicing. Drizzle balsalmic over the top...drizzle, don't drowned...

8 servings.

Carbohydrates: 4 grams
Net Carbs: 2.5 grams
Fiber: 1.5 grams
Protein: 42 grams


If you like this...let me know!
 

 

I've never thought of drizzling balsamic on a roast-I can't wait to try this!

I made this last night for my family and we all loved it! The vegetables were great! Tonight I am going to make your Parmesan encrusted pork chops. Thanks for the recipes!