- 2 large carrots
- 1 small onion
- 2 stalks celery
- 1 can whole small potatoes
- Leska’s garlic pepper
- 1 tbsp becel or butter
Peel or wash carrots and cut diagonally in chunks. Coarsely dice onion. Wash and cut celery on diagonal. Cut potatoes in half if desired.
Pre-heat oven to 350°
Place tenderloin in glass baking dish. Add carrots, onion, celery and potato, evenly distributing each around tenderloin.
Sprinkle with salt, pepper, parsley and garlic pepper to taste.
Add a tablespoon of butter or becel.
Cover with foil and bake for 1-11/2 hours, or until vegetables are desired tenderness.
Uncover 15-20 minutes before finished if you want to brown the tenderloin.
Remove tenderloin from heat and from the dish. Allow to stand for 5-10 minutes before slicing in medallions (otherwise your stuffing will not stay in the middle of the tenderloin).
Spoon vegetables and juice from the dish over medallions and serve.