Roasted Tenderloin And Red Potatoes

• 1 beef tenderloin roast (1-1/2 pounds)
• 2 garlic cloves, thinly sliced
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1-1/2 teaspoons coarsely ground pepper, divided
• 3 tablespoons olive oil
• 8 small red potatoes, cut into chunks
• 1/2 cup reduced-sodium beef broth

1. Cut small slits in the tenderloin; place a garlic slice in each slit. Combine thyme and 1 teaspoon pepper; rub over beef. In a skillet, brown beef in oil on all sides. Place in a small shallow roasting pan.
2. Sprinkle potatoes with remaining pepper; add to skillet. Cook and stir until lightly browned. Remove to the roasting pan.
3. Gradually add broth to skillet, stirring to loosen browned bits. Pour over meat and potatoes.
4. Bake, uncovered, at 375u0b0 for 25-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0) and potatoes are tender.

tenderloin, garlic, thyme, ground pepper, olive oil, red potatoes, beef broth

Taken from www.tasteofhome.com/recipes/roasted-tenderloin-and-red-potatoes/ (may not work)