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Look for tenderloin roast that’s firm to the touch and has a clear, red color. Make sure to buy it on or before the “sell by” date on the package (the last day it should be offered for sale).
Refrigerate tenderloin roast in its original packaging for up to four days or freeze for up to two weeks.
Place the meat on a rack in a shallow roasting pan in a 425°F (22°C) oven and cook until the meat reaches the desired degree of doneness (50 to 70 minutes).
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.