Royal Pepper Beef Tenderloin

1 Beef Tenderloin (about 2 Lbs. / 1kg)
1 Tbsp. / 15 ml Coarsely Crushed Watkins Royal Pepper Blend
1 teas. / 5 ml Watkins Ginger
1 teas. / 5 ml Watkins Garlic Granules
1/4 Cup / 60 ml Soy Sauce
Watkins Cooking Spray

Trim fat from tenderloin. Combine Royal Pepper, ginger and garlic granules; rub into all sides of tenderloin. Place in a large zipper-type plastic bag. Pour soy sauce over the top. Seal bag and let marinate in refrigerator 8 hours, turning bag occasionally. Remove tenderloin from bag, reserving marinade. Fold under 3 to 4 inches/8 to 10 cm of small end to achieve uniform thickness. Place tenderloin on a broiler rack coated with cooking spray. Insert a meat thermometer into thickest portion of tenderloin. Roast at 425F/220C for 40 to 45 minutes or until meat thermometer registers 140F/60C (rare) or 160F/70C (medium), basting frequently with reserved marinade. Place tenderloin on serving platter; let stand 10 minutes before slicing. Garnish with fresh parsley and orange slices. Makes 8 servings.

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