Preheat oven to 425 degrees. In a blender, finely grind the first 7 ingredients in a blender or food processor. Add garlic and whirl to form a paste. Rub seasoning paste all over tenderloin. Set meat on rack in a 12 by 17-inch roasting pan. Roast in a 425 degree oven for 20 minutes. (If using buffalo, do not cook beyond rare or it will start to dry out). Meanwhile, rinse canned chipoltes, discard seeds and veins and mince. Mix onion slices with oil and put in roasting pan around meat (not on rack). Continue to cook until a thermometer inserted in center of the thickest part of meat registers 130 degrees for rare, 30 to 40 minutes longer. Transfer roast to a platter and let rest in a warm place for 10 to 15 minutes (to allow juices to settle and meat to firm slightly for neater slicing). Skim and discard excess fat from drippings in roasting pan. Add back the chipoltes and onions to pan. Set pan over medium-high and deglaze with the stock-wine mixture, cranberry sauce or chopped dried tart cherries (if using) scraping browned bits free, stirring until mixture is reduced to desired consistency. Sauce may be served as is or pureed and strained. Slice meat and offer chipolte-onion sauce to spoon over portions. Add salt and pepper to taste. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Loretta Barret Oden, Corn Dance Cafe
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