1 whole garlic head
\nOlive oil-flavored cooking spray
\n1\/3 C. Grated Horseradish
\n1\/4 tsp. Dried basil
\n1\/4 tsp. Dried thyme
\n1\/4 tsp. Black pepper
\n1 (3-pound) beef tenderloin<\/p>\n
Preheat oven to 350. Remove white papery skin from garlic head (do not peel or separate the cloves). Coat with cooking spray; wrap in foil. Bake at 350; for 1 hour; cool 10 minutes. Increase heat of oven to 400. Separate cloves; squeeze to extract garlic pulp. Discard skins. Mash garlic pulp, horseradish, salt, basil, thyme, and pepper with a fork until blended. Trim fat from tenderloin; fold under 3 inches of small end. Rub garlic mixture over roast. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 400; for 40 minutes or until thermometer registers 145; (medium-rare) to 160; (medium). Place tenderloin on a platter to rest. Cover and let stand 10 minutes before slicing.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 whole garlic head Olive oil-flavored cooking spray 1\/3 C. Grated Horseradish 1\/4 tsp. Dried basil 1\/4 tsp. Dried thyme 1\/4 tsp. Black pepper 1 (3-pound) beef tenderloin Preheat oven to 350. Remove white papery skin from garlic head (do not peel or separate the cloves). Coat with cooking spray; wrap in foil. Bake at 350; for 1 hour; cool 10 minutes. Increase heat of oven to 400. Separate cloves; squeeze to extract garlic pulp. Discard skins. Mash garlic pulp,…<\/p>\n