1. Evenly shape the tenderloin by tucking the small ends underneath. Tie with kitchen twine. 2. Rub meat with mustard. 3. Combine the crushed peppercorns and press evenly on the surface of meat. 4. Place on rack in shallow pan and bake uncovered at 425°F until the meat thermometer inserted in thickest part reads 145°F for medium rare or 160F for medium. 5. Let stand 10 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
