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I use Alton Brown's recipe https://www.foodnetwork.com/recipes/alton-brown/center-cut-t... with a couple of changes.

I use thyme instead of the cumin. I also add 1 tsp garlic powder.

Remember to take the roast out about an hour or two before cooking to let it come to room temperature.

We like it rare, so I cook it to about 120 for us, and I do 125 to 130 for more medium if we are having company.

It takes about 20 minutes per pound for the roasting time. This is important because I tend to get a 2 to 3 pound roast. So this year, I have an almost 3 pound roast, which will give us great left overs, and so my timing looks like this:

10 minutes for searing
15 minutes to rest
~1 hour for roasting time
30 minutes for resting

So it will take about 2 hours just for the cooking, and I will take the roast out 2 hours before that.

This is more a cooking method than a recipe, but it makes the most amazing roast tenderloin. The meat is pricey (I paid $25/pound for it this morning), but I only make this two or three times a year for special dinners. And even with everything I plan to make, we will come in much less expensive than if we were to go out for the same meal, but we find it a whole lot more relaxing and enjoyable just cooking and having dinner in our dining room.

If you try this, let me know how you like it. It can be a bit intimidating to cook something this expensive, but once you've done it once or twice, you get a bit more confident.
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