Allow roast come up to about room temperature. Preheat oven to 425°.
Rub all over with olive oil; season the roast with fresh cracked pepper and other herbs and spices. Little to no salt, it will draw out the moisture. We recommend our House Seasoning
Heat a large skillet to medium high and quickly brown all sides of the tenderloin, about 5 minutes total.
Place roast on a roasting pan, then in the oven on middle rack.
Using a leave-in thermometer, cook until roast reaches 125° for medium rare or 130° for medium.
Allow roast to rest 15 minutes before slicing; this allows it to finish cooking in center and the juices to settle back into the meat. Slice across the grain and enjoy. A dash of Horseradish Sauce or a Finishing Compound Butter adds a delicious touch.
