Combine/whisk: 1/4 cup EVOO, 1/4 cup Apple Cider Vinegar, 1/4 cup soy sauce, 1/3 cup pineapple juice, two minced garlic cloves, one finely chopped sprig of rosemary, two tablespoons honey dijon mustard, and pour in a 1 gallon zip lock. Good for 5lbs of meat. Marinade in the fridge for at least 3 hours.
Place marinaded tenderloins on a foil-lined baking tray. Season tenderloins with salt, pepper, garlic salt, cayenne pepper, let it stand at room temp for a couple hours.
Preheat oven to 425 deg. Heat a well seasoned cast iron skillet or oiled fry pan on the cooktop at med/hi. Sear tenderloins on all sides for 2 minutes per side.
Loosely wrap each tenderloin in foil and arrange them on a baking pan and put them in the oven for 10 minutes. Remove and turn the meat, return to the oven for at least 5 minutes or the center reaches your desired temp.
Remove from the oven and let stand for 10 minutes.
Last edited by Gooch_McGrundle; 12/08/19.
