1 tablespoon butter
1 tablespoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon lemon pepper
2 pounds tenderloin roast
1/4 cup chopped onion
1/2 pound Cheddar cheese
In a mixing bowl, combine butter, Worcestershire sauce, salt, lemon pepper and onion.
Add roast, onion and Cheddar cheese; mix well. Cover and refrigerate overnight, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Equipment:
2 tablespoons butter, melted
1 tablespoon Worcestershire sauce
1/2 teaspoon kosher salt
1 (4 ounce) can cream of mushroom soup
1 teaspoon fresh dill weed
1 tablespoon freshly ground black pepper
1 tablespoon minced onion
In a medium bowl, mix the butter, Worcestershire sauce, kosher salt, lemon pepper and onions.
Place cut side down on a sturdy serving plate. Brush lightly with the melted butter mixture, and place about 1/3 of the roast into the center of each breast. Brush lightly with the remaining butter mixture.
Bake at 350 degrees F (175 degrees C) for 20 minutes.
⭐ ⭐ ⭐ ⭐ ⭐