Directions:
Preheat oven to 375 degrees while preparing marinade & meat.

If you prefer, you can line your baking pan with aluminum foil for easier cleanup. Place meat in baking pan, and slice it lengthwise about 1/4″ to 1/2″ deep.

Combine all other ingredients, whisking them to emulsify the oil mixture a bit. Once mixed well, pour it over the meat, and place in oven uncovered.

Bake for around 45 minutes, or to desired doneness. I find 45 minutes at 375 degrees cooks the meat to 160 degrees without charring it or drying it out. Your mileage may vary depending on the size of your tenderloin and perhaps your altitude. I’m at about 500′ above sea level in Michigan, for what it’s worth.

When finished, remove from oven and let meat sit for a minute before cutting. I slice meat into 1/4″ to 1/2″ thick slices, place it on a serving platter and drizzle the remaining juices from the baking pan over the meat. Serves 4 easily. I like to serve with steamed jasmine rice and simple steamed vegetables like green beans.

Enjoy!