Bacon-Wrapped Tenderloin Roast with Maple and Rosemary

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour 5 minutes

Ingredients

2 pounds Certified Angus Beef ® tenderloin roast

1- 1/2 teaspoons coarse salt

1/2 teaspoon black pepper

2 teaspoons minced fresh rosemary

1 tablespoon maple syrup

14 slices bacon, traditional thin sliced

Roasting pan fitted with rack

Directions

Preheat oven to 450° F (232° C). Line the bottom of the roasting pan with foil and top with rack.

Season tenderloin roast with salt and pepper. In a small mixing bowl combine rosemary and maple syrup.

Lay a 2-foot (30 cm) length of plastic wrap on a cutting board and shingle bacon slices vertically on the plastic wrap, slightly overlapping each piece from left to right. The width of shingled slices should match the length of the tenderloin.

Coat tenderloin with maple rosemary mix and lay horizontally across the bottom of the shingled bacon slices. Roll tenderloin in the bacon slices, using the plastic wrap.

Remove plastic wrap and lay the tenderloin, bacon seam side down, in the roasting pan.

Roast tenderloin 15 minutes, reduce heat to 325° F (163° C) and continue roasting 25 minutes, or until the internal temperature of the roast reaches 125° F (52° C) for medium rare.

Remove roast from oven, tent with foil and allow to rest 10-15 minutes before serving.