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Herb- Crusted Top Loin Roast
Prep Time: 10 minutes
Cook Time: 1-1/2 to 1 3/4 hours
Servings: 6-8
Ingredients:
1 Nolan Ryan's All-Natural beef top loin petite roast (1-1/2 to 2 lbs.)
2 Tbsp. chopped fresh basil
2 Tbsp. chopped fresh thyme
1 Tbsp. chopped fresh parsley
1 tsp. coarse grind black pepper
3 Tbsp. olive oil, divided
12 oz. fingerling potatoes, cut lengthwise in half
12 oz. new potatoes, cut in half
4 large shallots, peeled, cut lengthwise into quarters
Coarse salt, as needed
Instructions:
Preheat oven to 325 degrees. Combine basil, thyme, parsley, and pepper; stir 1 Tbsp. of olive oil. Press evenly onto all surfaces of the roast.
Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof thermometer so the tip is centered in the thickest part of the beef. Do not add water or cover. Set aside.
Toss potatoes and shallots with remianing 2 Tbsp. of olive oil on a rimmed baking sheet; season with salt and ground black pepper, as desired. Turn vegetables, cut-side down. Place the roast in pre-heated oven for 55-70 minutes for medium rare to medium doneness; roast vegetables for 55-60 minutes, or until potatoes are almost tender.
Remove roast when the meat thermometer registers 135 degrees for medium rare; 150 degrees for medium. Transfer roast onto a carving board; tent loosely with aluminum foil. Let stand for 10 minutes (Temperature will continue to rise about 10 degrees to reach 145 degrees for medium rare; 160 degrees for medium.) Meanwhile, increase oven temperature to 425 degrees. Stir vegetables; continue roasting for 8-10 minutes or until potatoes are tender and browned.
Carve roast into slices, season with coarse salt, as desired. Serve with roasted vegetables.
Recipe and photo courtesy of The Beef Checkoff
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