Herb-Crusted Top Loin Roast
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Total Recipe Time: 1-1/2 to 1-3/4 hours
Makes 6 to 8 servings
1 beef Top Loin Petite Roast (1-1/2 to 2 pounds)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh parsley
1 teaspoon coarse grind black pepper
3 tablespoons olive oil, divided
12 ounces fingerling potatoes, cut lengthwise in half
12 ounces new potatoes, cut in half
4 large shallots, peeled, cut lengthwise into quarters
Coarse salt, as needed
|1.||Preheat oven to 325°F. Combine basil, thyme, parsley and pepper; stir in 1 tablespoon oil. Press evenly onto all surfaces of beef roast.
|2.||Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Set aside.
|3.||Toss potatoes and shallots with remaining 2 tablespoons oil on rimmed baking sheet; season with salt and ground black pepper, as desired. Turn vegetables, cut-side down. Roast beef in 325°F oven 55 to 70 minutes for medium rare to medium doneness; roast vegetables 55 to 60 minutes or until potatoes are almost tender. |
|4.||Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile, increase oven temperature to 425°F. Stir vegetables; continue roasting 8 to 10 minutes or until potatoes are tender and browned.
|5.||Carve roast into slices, season with coarse salt, as desired. Serve with roasted vegetables.
Nutrition information per serving: 347 calories; 14 g fat (4 g saturated fat; 8 g monounsaturated fat); 69 mg cholesterol; 12 mg sodium; 28 g carbohydrate; 2.7 g fiber; 27 g protein; 9.3 mg niacin; 0.9 mg vitamin B6; 3.5 mcg vitamin B12; 3.5 mg iron; 29.6 mcg selenium; 5.2 mg zinc; 0.3 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.