Recipe courtesy of Kevin Gries
Save Recipe Print
42 min
15 min
2 min
25 min
6 to 8 servings



Buffalo Tenderloins: Lightly marinate buffalo tenderloins with fresh black pepper, kosher salt, roasted garlic, and 2 tablespoons olive oil for 2 hours in the refrigerator, then grill to desired doneness.

Teton Black Bar-B-Que Sauce: To a saute pan, add 2 teaspoons olive oil, shallots, rosemary, thyme, and sage over medium heat until shallots just soften, about 2 minutes. Lastly, add garlic and continue sauteing until mixture has caramelized. Add the port wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Continue cooking until sauce is reduced by about half. Add berry preserves, syrup, vinegar, Worcestershire, and cornstarch slurry and bring to a boil for 3 minutes, stirring constantly. Pour through a fine strainer and season with fresh ground black pepper and kosher salt.

Serve grilled buffalo tenderloin and sauce with braised spinach and your favorite potato.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.


Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Buffalo-Style Chicken Wings

Recipe courtesy of Food Network Kitchen

Crusted Buffalo Tenderloin with Chipolte Onions

Recipe courtesy of Loretta Barret Oden

Buffalo Tenderloin with Teton Black Bar-B-Que Sauce

Recipe courtesy of Jason Knibb


Recipe courtesy of Rob Sabatini

Wood Grilled Buffalo Tenderloin with Wild Mushrooms and Port Wine Sauce

Recipe courtesy of Jason Knibb

Buffalo-Buffalo Meatballs

Recipe courtesy of Food Network Kitchen

Tenderloin Sandwiches

Recipe courtesy of Ree Drummond

Pork Tenderloin

Recipe courtesy of Robert Williamson III

Browse Reviews By Keyword