Lightly coat beef with cooking spray; sprinkle evenly with salt and pepper. Place beef on grill rack coated with cooking spray. Reduce heat to medium. Grill 30 minutes or until a thermometer registers 145° or until desired degree of doneness, turning to brown on all sides. Let beef stand 10 minutes.
Sprinkle parsley, thyme, and rosemary in an even layer on an 18 x 15–inch sheet of plastic wrap. Brush mustard evenly over beef. Place beef in herb mixture on plastic wrap; roll beef over herbs, pressing gently. Slice beef.
Spread the chopped fresh herbs on a sheet of plastic wrap so you can evenly coat the beef with minimal mess.
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Made this over the week-end. It was fantastic! So easy and had all of the ingredients on hand thanks to our herb garden. Had the cold leftovers the next day over a salad. I will definately make this again.
We made this using a ribeye. My husband wasn't convinced that putting the herbs on at the end, but he LOVED it. He turned the leftovers into brunch the next day -- tossed briefly with warmed black beans over soft corn tortillas, topped with a fried egg. Fabulous!
I made this dinner as an early Father's Day meal. You can't go wrong with this cut of meat and it is easy to prepare and has a wonderful flavor. I grilled the meat on a charcoal grill that had a temperature gauge and used a meat thermometer so cooking the meat not over the coals but off to the side cooked the meat perfectly at 400 for 30 minutes. I rubbed the meat with the mustard then pressed herbs into the meat before wrapping it up.
This is an excellent recipe. I have made it 2 times and both times my children had second and thirds! it is very easy and has great flavor. I do agree that it did take longer to cook than suggested, almost double the time. I served it with a broccoli gratin and brown rice. I would also make sure the tenderloin is uniform in shape for even cooking.