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Lemon-Thyme Tenderloin with Roasted Vegetables Recipe

Atkins Lemon-Thyme Tenderloin with Roasted Vegetables
Net Carbs
Prep Time: 20 Minutes
Cook Time: 75 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 3 tbsp Light Olive Oil
  • 6 tsp Lemon Zest
  • 2 tsp, leaves Thyme (Dried)
  • 1 tsp Marjoram (Dried)
  • 1 1/2 tsp Salt
  • 1 tsp Black Pepper
  • 8 large Scallions or Spring Onions
  • 4 lb Beef Tenderloin (Trimmed to 1/8" Fat)
  • 1 small Sweet Red Peppers
  • 1 pepper, large (3-3/4" long, 3" dia) Yellow Sweet Peppers
  • 2 medium Summer Squash


  1. Heat oven to 425°F.
  2. 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.
  3. 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.
  4. Transfer roast to a cutting board. Let rest 5 minutes before slicing.

Cooking Tip

Whether you're feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)