One of our favorite ways to prepare a great Roseda roast is to slow cook it all day while at work. For this particular roast we put on it a rub that we use quite a bit.
1 Part Salt
1 Part Black Pepper
2 Parts Dark Coffee Fine Grind
1 Part Paprika
Garlic powder to taste
We always keep a sizable amount of this mixture on hand for roasts. Roasts are delicious and easy to impress your guests and family. For this particular day we used a Whole Roseda Tenderloin. We stripped the fat off of it and tied it up.
To make the morning easy this was done the night before so was putting the rub on it. Cover it with rub and let it sit in the refrigerator overnight.
For slow cooking it all day the oven was on 180°F. It was in the oven for about 10 hours with this roast, but you are going to keep it in there till you reach your desired level of done. Rare is 140°F, Medium 160°F, and Well Done is at 170°F. This tenderloin is at a Medium. Don’t forget to let it rest for a few minutes before eating it. Enjoy!!!