Preheat the oven to 475 degrees F.
Brush the tenderloins with the olive oil and then roll in the crushed peppercorns. Place the meat on a roasting pan and roast for 20 to 25 minutes. Let rest for at least 5 minutes before thinly slicing.
Recipe courtesy Ree Drummond
Recipe courtesy of Rachael Ray
Recipe courtesy of Robert Irvine