1. Preheat oven to 400°F Combine 2 tablespoons grilling sauce, 1 tablespoons olive oil, garlic, chili powder and pepper. Rub tenderloin with mixture. (To make ahead, refrigerate covered for up to 8 hours). 2. Heat remaining olive oil in a heavy roasting pan over medium heat. Add tenderloin to pan, then place in oven until done to your liking , for medium, a meat thermometer in center of roast reads 160F, about 40 minutes. Add onions to roasting pan with tenderloin for last 20 minutes of roasting. Transfer roast to a cutting board and tent with foil to keep warm and rest. 3. Place raosting pan on stove over medium heat. Add wine and bring to a boil, stirring to scrape any brown bits on bottom of pan. Simmer until reduced by half. Add broth and simmer for 5 minutes. In a small bowl, whisk remaining grilling sauce, flour and 2 tablespoons simmering broth and cook until thickened, about 3 minutes. 4. Carve roast and place on a platter. Serve with sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
