TENDERLOIN, rubbed with Flavors of the Mediterranean


Really worth your time to put together this spice mix.



At service place tenderloin on roasting rack and cook at 325 degrees F for approximately 40 minutes or until the meat reaches 120-130F. Remove and hold covered for 15-20 minutes before slicing.



  • 6 tablespoons Flavors of the Mediterranean

  • 1 each tenderloin, 5-7 pounds, cleaned, tied


Place spice mix in bowl; roll tenderloin into spice and coat meat well; reserve in refrigerator uncovered until ready to cook.  Put into 325oF oven for 12 minutes per pound. Remove and rest under foil for 10-20 minutes to allow juices to redistribute.

Flavors of the Mediterranean


  • 3 Tablespoons fenugreek

  • 3 Tablespoons paprika
  • 1 ½ teaspoons sea salt
  • 1 ½ teaspoons black pepper
  • 1 ½ teaspoons cumin
  • ¾ teaspoon cayenne pepper
  • ¾ teaspoon allspice
  • 1 teaspoon garlic powder
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cloves


Grind spices separately in a spice mill and then place in a bowl; combine well. Store in air tight container in cool dark place.


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