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Garlic-Pepper Top Loin Petite Roast with Roasted Green Beans & Mushrooms

Preparing this savory meal is a breeze! A simple rub for the roast, toss some fresh vegetables together and roast everything in the oven. Dinner in a snap!

Garlic-Pepper Top Loin Petite Roast with Roasted Green Beans & Mushrooms

Cook Time: 1 hrs 45 mins

Servings: 16

Ingredients: 7

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Ingredients

Seasoning:

Preparation

  1. Step 1

    Preheat oven to 325°F. Combine Seasoning ingredients; press evenly onto all surfaces of beef Top Loin Petite Roast.

    Cooking Tip: One beef Top Sirloin Petite Roast (3 to 4 pounds) may be substituted for Top Loin Petite Roast. Roast in 325°F oven 1-1/2 to 1-3/4 hours for medium rare; 1-3/4 to 2-1/4 hours for medium doneness.

  2. Step 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, not resting in fat. Do not add water or cover. Roast in 325°F oven 1 to 1-1/4 hours for medium rare; 1-1/4 to 1-1/2 hours for medium doneness.

  3. Step 3

    Meanwhile, toss green beans, mushrooms and shallots with oil on rimmed baking sheet. Season with salt and pepper, as desired. About 1 hour before beef is finished roasting, place vegetables on bottom oven rack. After removing roast, increase oven temperature to 425°F; continue roasting vegetables about 15 minutes or until beans and shallots are crisp-tender and starting to brown, stirring once.

  4. Step 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 to 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

  5. Step 5

    Carve roast into slices; season with salt and pepper, as desired. Serve with roasted vegetables.

Nutrition Information

231 Calories

0 %*

3g SAT FAT

0 %DV**

26g PROTEIN

0 %DV

2.6 mg IRON

0 %DV

5.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 231 Calories; 99 Calories from fat; 11g Total Fat (3 g Saturated Fat; 6 g Monounsaturated Fat;) 69 mg Cholesterol; 5 mg Sodium; 8 g Total Carbohydrate; 1.8 g Dietary Fiber; 26 g Protein; 2.6 mg Iron; 8.7 mg NE Niacin; 0.6 mg Vitamin B6; 3.5 mcg Vitamin B12; 5.1 mg Zinc; 34.6 mcg Selenium; 13.2 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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