Created by LindasBusyKitchen on October 9, 2011
Step 1: Preheat oven to 500 degrees. Wait for a few minutes before you put your roast in, so it gets as hot as possible.
Step 2: Put the room temperature roast in a SHALLOW pan. A cookie sheet works well.
Step 3: For The Roast Beef: Cut onion into thin rings, and put all over the top and sides of the roast using toothpicks if necessary. (I sit a few slices on the bottom of my roast too).
Step 4: Sprinkle roast generously with garlic powder, or to your liking. DO NOT SALT roast, or you will dry it out.
Step 5: Put roast in the oven on the middle rack. Bake 5 minutes per pound at 500 degrees F.
Step 6: After you bake your roast the 5 minutes per pound, turn the oven OFF and DO NOT OPEN for EXACTLY 1 hour. When the hour is up, take the roast out of the oven, and let sit for 15 minutes, to allow juices to distribute in the roast.
Step 7: For The Pork Tenderloin: Sprinkle Pork Tenderloin with black pepper, and herbs of choice. Rub in.
Step 8: After you bake your roast the 5 1/2 minutes per pound, turn the oven OFF and DO NOT OPEN for EXACTLY 1 hour. When the hour is up, take the tenderloin out of the oven, and let sit for 15 minutes, to allow juices to distribute in the roast.
Step 9: Roast Beef: I use my electric knife to cut my beef roast into 1/4 inch thick slices, and place on a serving dish.
Step 10: Pork Tenderloin: I cut my pork tenderloin roast into 1/2 inch thick pieces, and place on serving dish.
Step 11: Don't forget to make the gravy!