- 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
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.