Marinated Tenderloin with Garlic, Thyme and Rosemary

My parents have been making this dish for as long as I can remember (sadly, Will got to the food before I could get a picture!). I hardly ever make it because tenderloin is relatively expensive and we've been trying to slash our grocery budget lately. However, both Will and I were in a "meat and potatoes" kind of mood last night, so I came home from work, put the marinade together, rubbed it in to the tenderloin, and relaxed for two hours. It's really that simple. :) You can either grill it, as my dad prefers, or cook it in a 450 degree oven for 20 minutes. Unfortunately we don't have a grill right now, and probably won't purchase one until we return to the States, but the oven works just fine. I served the tenderloin with a side of roasted garlic mashed potatoes and a bottle of Montepulciano d'Abruzzo. Tonight we will return to our healthy eating!

Ingredients:

1 3-lb tenderloin, trimmed of any fat
extra virgin olive oil
1 T crushed rosemary
1 tsp dried thyme
2 tsp margarita salt
1 tsp coarsely ground black pepper
5-6 garlic cloves, minced

Directions:

1. Place the tenderloin in an oven-safe platter, set aside.

2. Combine all the ingredients in a small bowl, and pour over the meat. Mix very well, rubbing the mixture into the tenderloin until it is completely covered.

3. Let the tenderloin marinate for 2-3 hours.

4. Preheat the oven to 450 degrees. Cook the tenderloin for 15-20 minutes. Serve hot.