Tenderloin with herbs, garlic and chilies

PREP TIME: 20 MINS

COOK TIME: 30 MINS

SERVES: 4

BEEF OR PORK TENDERLOIN WITH HERBS, GARLIC AND CHILIES

One of my go-to recipes. It's versatile, easy to make and will impresses with its simplicity. Make this for date night, a quick weeknight meal or if you have company over.

INGREDIENTS

2-3 lb beef or pork tenderloin
1/4 c extra virgin olive oil
1/4 c balsamic vinegar
1/4 c dry cooking brandy or sparkling cider
2-3 tbsp high end jam (like apricot, guava or fig) and Hot Pepper Jelly (I like Stonewall)
5-6 tbsp garlic paste or smashed garlic cloves
1 tbsp each fresh herbs, minced. Use rosemary, thyme, tarragon, basil and parsley
1/2 tsp cumin
1/2 tsp ground mustard
1 tsp red pepper flakes

For bottom of roasting pan:

1.5 c of dry brandy or sparkling cider
1.5 c good chicken stock

INSTRUCTIONS

Mix all ingredients except for tenderloin. Poke holes with fork in room temperature tenderloin on all sides and cover with marinade for 24 to 48 hours, flipping tenderloin every 12 hours.
Pre-heat oven to 400 degrees. Bring pork tenderloin to room temperature (at least one hour).
Place tenderloin on roasting pan rack, and put liquid in bottom of pan, and put in oven, and let cook 15 minutes, then turn temperature down to 350 degrees.
Cook until internal temperature hits 140 degrees. Take out tenderloin, and place on cutting board to rest (tent with tin foil) for 10 minutes at least.
Cut tenderloin in slices and fan out on cutting board. Drizzle with pan juices, fresh herbs (soft only: chives, basil and/or parsley) and sea salt. Enjoy!

A FINAL NOTE

I'm a fan of using help when it's available. Many of us have busy lives and while it's great to make things from scratch, sometimes it's just not feasible.

Stonewall Kitchen makes some fantastic jams that add great flavor to cooking dishes.

Gourmet Kitchen is another company that makes excellent prepared foods. Another benefit outside of convenience is consistency with taste and texture.

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