Buffalo Tenderloin with Teton Black Bar-B-Que Sauce

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6 to 8 (8-ounce) buffalo tenderloins

Freshly ground black pepper

Kosher salt

2 tablespoons pureed roasted garlic

2 tablespoons olive oil, plus 2 teaspoons (recommended: Pomace)

1 tablespoon chopped shallots

1 sprig rosemary leaves stripped from stem, coarsely chopped

1 sprig thyme, stripped

3 leaves sage, chopped

1 teaspoon chopped garlic

1/2 cup port wine

1 1/2 cups huckleberry preserves (may substitute Marion or blackberry preserves)

1 cup maple syrup

1/2 cup red wine vinegar

1 1/2 cups Worcestershire sauce

1/2 cup cornstarch slurry (3 tablespoons cornstarch mixed with 1/2 cup water)

Braised spinach and your favorite potato, for serving, optional