Garlic Stuffed Petite Tender Roast

Ingredients
For roasted garlic
1 whole head garlic, peeled
2 teaspoons fresh thyme leaves
1 tablespoon olive oil
1 tablespoon balsamic vinegar

2 to 3 pound petite tender (or whatever you’ve got to work with)
2 tablespoons garlic, minced
1 tablespoons fresh thyme, minced
1 tablespoons fresh rosemary, minced
1 tablespoons olive oil
Salt and pepper, to taste

Instructions
1. Heat oven to 350*F. 

2. Mix peeled garlic with thyme, olive oil, and balsamic vinegar.  Pour onto aluminum foil and wrap tightly to seal. 

3. Bake 35 minutes.  Remove from oven, unseal, and let cool. 

4. Reduce oven heat to 225*F. 

5. Mix garlic, thyme, rosemary, and olive oil in small bowl. 

6. Cut petite tender in half or cut a deep pocket into it depending on the size.  Mine was super teeny (a bit less than 1 pound) so I just cut a pocket into it. 

7. Fill pocket with roasted garlic or place garlic between two halves of petite tender.  Tie closed with butcher twine.  Rub meat well with garlic and herb mixture from small bowl. 

8. Cook until meat reaches desired doneness.  Instant read thermometer should reach 135*F for medium rare.  Tent with foil and let rest 5 minutes before slicing and serving. 

Comments
This recipe is from dfw.com.  I was foiled a bit by the teeny size of my petite tender, but I decided to run with it and we ended up with a pretty tasty meal.  The meat is super flavorful like a good steak, but it was almost as tender as a filet mignon.  The roasted garlic added a great touch and I want to revisit my garlic stuffed filet roast recipe using roasted garlic as the stuffing.  This was a delicious preparation for this cut.

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