1/2 tablespoon extra virgin olive oil 4 cloves garlic, minced 1 tablespoon fresh rosemary, chopped 1 tablespoon Kosher salt, and freshly ground black pepper, to taste 1 4-pound beef tenderloin, trimmed and tied into 2-inch sections
Directions:
Preheat oven to 375 degrees F. Line a baking sheet with foil and coat with oil spray.
In a small bowl, combine olive oil, garlic, rosemary, salt and black pepper.
Using paper towels, pat tenderloin dry. Season all over with garlic mixture, gently pressing to adhere.
Place tenderloin onto the prepared baking sheet. Place into oven and bake until it reaches an internal temperature of 125 to 130 degrees F for medium-rare, about 45 minutes to 1 hour, or until desired doneness. Let rest 10 minutes before slicing.
Ingredients:
For the Cumin Spice Rub:
1/2 tbsp cumin
1 tsp garlic powder
1 tsp chili powder
1 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
For the Pork Tenderloin:
1 pork tenderloin, about 18 oz
Ingredients:
1 cup almond milk
1/4 cup unflavored or vanilla protein powder
1 very ripe banana
2 baby carrots
1 tablespoon ground flax
1/2 teaspoon turmeric
lots of ice
Ingredients:
8 ounces cooked chicken breast
1/4 cup celery, sliced
3 tablespoons light mayonnaise
1/4 cup chicken broth
1 tablespoon dried cranberries
1 tablespoon red onion, chopped
2 medium sweet red apples, sliced into rounds, then cored
