Keto Lemon-Thyme Tenderloin with Roasted Vegetables
4.2g
Net Carbs
45.9g
Protein
46.7g
Fat
1.9g
Fiber
632
Calories
Ingredients:
- 6 teaspoons Lemon Zest
- 1 1/2 teaspoons Salt
- 2 medium Summer Squashes
- 1 teaspoon Marjoram (Dried)
- 4 pounds Beef Tenderloin (Trimmed to 1/8" Fat)
- 3 tablespoons Light Olive Oil
- 2 teaspoons leaves Dried Thyme Leaves
- 1 pepper, large (3-3/4" long, 3" dia) Yellow Sweet Peppers
- 1 teaspoon Black Pepper
- 1 small Sweet Red Pepper
- 8 large Scallions or Spring Onions
Directions:
- Heat oven to 425°F.
- Combine oil, lemon, thyme, marjoram, salt and pepper in a bowl; rub half the mixture over tenderloin and toss remaining mixture with the vegetables to coat. Place beef in a large roasting pan. Roast 40 minutes.
- Add large dice vegetables to pan. Continue cooking until an instant read (or meat) thermometer inserted in tenderloin registers 135° F for medium rare or 145° F for medium doneness.
- Transfer roast to a cutting board. Let rest 5 minutes before slicing.
