Cold Pepper Roast (Sally Bowman’s Tenderloin)

Sally Merica Bowman

Ingredients:

• 3-4 pound tenderloin

• Rosemary

• Coarse ground black pepper

• Unseasoned meat tenderizer

• Garlic salt and salt

Sprinkle meat (cover) with ingredients. 

Cover; refrigerate overnight. 

Use meat thermometer and cook at 350 degrees until rare (cook until thermometer reads 133 degrees).   This will take about 30 minutes, depending on size. 

Chill thoroughly, slice thin and serve.