1. Fold the thin end of the tenderloin roast under to make the meat an even thickness. Tie the roast at 1-inch intervals and transfer to a large rimmed baking sheet. 2. In a small bowl, combine the olive oil with the garlic, pepper, thyme, marjoram, rosemary and salt. Rub the herb oil all over the roast and refrigerate for 2 to 4 hours. 3. Bring to room temperature before grilling. 4. Light a grill. Grill the roast directly over moderately high heat, turning often, until nicely charred, about 30 minutes for medium-rare. 5. Transfer to a carving board and let rest for 10 minutes. 6. Slice the roast 1/2 inch thick and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
