½ Tbsp vegetable oil
1 beef tenderloin roast (16 oz)
½ C canned diced pineapple, in fruit
juice, chopped into small pieces
¼ C red onion, minced
2 tsp fresh cilantro, rinsed, dried,
and chopped (or substitute
¼ tsp dried coriander)
1 Tbsp lemon juice
1 tsp ground black pepper
1 tsp ground coriander
1 Tbsp ground cinnamon
¼ tsp ground allspice
1 Tbsp cocoa powder (unsweetened)
2 tsp chili powder
¼ tsp salt
1 Preheat oven to 375 ºF.
2 For the salsa, combine all ingredients and toss well.
Let sit for 10–15 minutes to marinate while preparing
the seasoning and cooking the meat.
3 For the beef tenderloin seasoning, combine all ingredients. Lightly oil the tenderloin and spread an
even layer of the dry seasoning over the entire roast.
4 Place the seasoned roast on a roasting or broiling pan and roast for 10–15 minutes (to a minimum internal temperature of 145 ºF). Let cool for 5 minutes before carving into 16 slices (1 ounce each).
5 Serve four slices of the tenderloin with ¼ cup salsa
on the side.