Peppered Roast Tenderloin

Taken from  "Weight Watchers New Complete Cookbook"

1 (2 1/2 pound) beef tenderloin, trimmed and tied
2 garlic cloves, thinly sliced lengthwise
4 teaspoons olive oil
1 tablespoon cracked black peppercorns
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh sage
1/2 teaspoon salt

(I didn't use the fresh rosemary, thyme, and sage....just used what was in my spice cabinet).

1. Preheat oven to 425.
2. With small knife, make small incisions all over tenderloin; insert a slice of garlic into each incision. Rub oil all over meat. Mix together peppercorns, rosemary, thyme, sage, and salt in cup; rub mixture all over tenderloin.
3. Place tenderloin in roasting pan; roast 10 minutes. Reduce oven temp to 350. Roast until instant-read thermometer inserted into center of tenderloin registers 145 for medium, about 20 minutes longer.  (For medium-well to well done, I roasted mine with a lid on the roaster for an hour.)   Transfer to cutting board; let stand 15 minutes. Cut into slices.