| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Cajun Roast Tenderloin of Beef
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
MEAT, FISH, AND POULTRY No.L 193 01
CAJUN ROAST TENDERLOIN OF BEEF
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
292 cal
1g
34 g
16 g
104 mg
216 mg
18 mg
Ingredient
Weight
Measure
Issue
SALT
1-1/4 oz
2 tbsp
GARLIC POWDER
1-1/8 oz
1/4 cup
PEPPER,RED,CRUSHED
1/3 oz
1/4 cup
PEPPER,WHITE,GROUND
2/3 oz
2-2/3 tbsp
PEPPER,BLACK,GROUND
5/8 oz
2-2/3 tbsp
ONION POWDER
5/8 oz
2-2/3 tbsp
THYME,GROUND
3/8 oz
2-2/3 tbsp
BASIL,DRIED,CRUSHED
3/8 oz
2-2/3 tbsp
OREGANO,CRUSHED
3/8 oz
2-2/3 tbsp
BEEF,TENDERLOIN,RAW
36 lbs
Method
1 Combine salt, garlic powder, red pepper, white pepper, black pepper, onion powder, thyme, basil and oregano. Mix until well
blended.
2 Trim excess fat and silverskin membrane from the roasts. Place in pans without crowding.
3 Sprinkle cajun spice mixture evenly over entire roast. Fold thin end under to make roast an even thickness throughout. Be sure
entire surface of tenderloin is covered with spice mixture.
4 Insert meat thermometer in the thickest end of roast.
5 Using a convection oven, roast at 375 F. for 45 minutes, depending on size of roast. CCP: Internal temperature must reach 145 F.
or higher for 15 seconds. Let stand in a warm place 15 minutes before slicing.
6 Cut 8 slice per pound. CCP: Hold at 140 F. or higher for service.
Notes
1 Arrange tenderloins in pans according to size. Allow 9 to 10 minutes per pound.



Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/cajun_roast_tenderloin_of_beef.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Cajun Roast Tenderloin of Beef

Yield: 100 Portion: 4 Ounces
Calories: 292 cal
Carbohydrates: 1g
Protein: 34 g
Fat: 16 g
Cholesterol: 104 mg
Sodium: 216 mg
Calcium: 18 mg

Ingredient Weight Measure Issue
SALT 1-1/4 oz 2 tbsp
GARLIC POWDER 1-1/8 oz 1/4 cup
PEPPER,RED,CRUSHED 1/3 oz 1/4 cup
PEPPER,WHITE,GROUND 2/3 oz 2-2/3 tbsp
PEPPER,BLACK,GROUND 5/8 oz 2-2/3 tbsp
ONION POWDER 5/8 oz 2-2/3 tbsp
THYME,GROUND 3/8 oz 2-2/3 tbsp
BASIL,DRIED,CRUSHED 3/8 oz 2-2/3 tbsp
OREGANO,CRUSHED 3/8 oz 2-2/3 tbsp
BEEF,TENDERLOIN,RAW 36 lbs

Method:
1 Combine salt, garlic powder, red pepper, white pepper, black pepper, onion powder, thyme, basil and oregano. Mix until well
blended.
2 Trim excess fat and silverskin membrane from the roasts. Place in pans without crowding.
3 Sprinkle cajun spice mixture evenly over entire roast. Fold thin end under to make roast an even thickness throughout. Be sure
entire surface of tenderloin is covered with spice mixture.
4 Insert meat thermometer in the thickest end of roast.
5 Using a convection oven, roast at 375 F. for 45 minutes, depending on size of roast. CCP: Internal temperature must reach 145 F.
or higher for 15 seconds. Let stand in a warm place 15 minutes before slicing.
6 Cut 8 slice per pound. CCP: Hold at 140 F. or higher for service.
Notes
1 Arrange tenderloins in pans according to size. Allow 9 to 10 minutes per pound.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/cajun_roast_tenderloin_of_beef.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence