The first thing I do in preparing the tenderloin is to remove as much fat as I can without removing too much edible meat. I don't worry about thin layers, some fat is beneficial. As you can see in the photos, I am a devout user of aluminum foil, a great timesaver.
The next thing I like to do is butterfly the tenderloin so that it will cook evenly and fast
and by fast I mean that I will attempt to sear the tenderloin, in my gas oven, so that the juices
cook the tenderloin from the inside out. This is easy to accomplish on a bar-b-que grill but slightly
more difficult in a gas oven, broil elements in an electric oven or toaster oven work great.
I turn my gas oven up to 450 degrees. I place the pan with the tenderloin on it in the oven for about
10 minutes. Then, I take the pan out, flip the tenderloin and put them back in the oven for another
10 minutes. The result is displayed above. The tenderloin has a dry appearance and it is reasonably
seared enough to hold in the juices while cooking. I set the temp on the oven to 375 degrees and set
the timer for 15 minutes.
When the timer calls, I remove the pan from the oven and apply the first coat of sauce and return them to the oven. Ten minutes later, I remove the pan from the oven, flip the tenderloin and apply a good coat of sauce and return them to the oven. I repeat this process every 10 minutes until the tenderloin has cooked thoroughly. This will be evident when you see clear water sweating from the roast signaling dinner time is at hand.
The freedom to choose is a wonderful thing! Enjoy.