1. Combine sour cream, parsley, horseradish, Worcestershire sauce and black pepper in a bowl. Cover and chill for at least 1 hour. 2. Preheat oven to 500°F. 3. Trim fat from tenderloin. Place tenderloin on a rack in a roasting pan coated with cooking spray; sprinkle lemon-herb seasoning over tenderloin. Insert a meat thermometer into the thicket part of the tenderloin, if desired. Bake at 500°F for 35 minutes or until thermometer registers 145° (medium rate) or 160° (medium). Let stand 10 minutes before slicing. Serve with horseradish sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
