Bacon and Herb Crusted Beef Tenderloin

2-lb Beef Tenderloin Roast
salt and pepper, to taste
1/4 C. fresh parsley, chopped
1/4 C. fresh oregano leaves, chopped
2 tsp. fresh rosemary leaves, chopped
1 clove garlic, crushed
2 tsp. vegetable oil
6 slices bacon

1. Heat oven to 425.  Rub beef roast with salt and pepper.  Mix parsley, oregano, rosemary, garlic and oil in medium bowl.  Press mixture onto top and sides of beef

2. Place beef on rack in shallow roasting pan.  Place bacon strips over top of beef, tucking ends under bottom.  Insert meat thermometer so tip is in thickest part of beef

3. Bake uncovered 35 to 50 minutes or until thermometer reaches 140 degrees for MR or 155 degrees for medium.  Remove beef from oven, cover with aluminum foil and let stand about 15 minutes or until temperature raises 5 degrees.

6 servings, Calories 280, Fat 15g, Sat. Fat 5g