1/2tspblack pepperfreshly ground and Himalayan salt
Pour the marinade into a heavy plastic zip-loc bag, add tenderloin and seal. Slosh around the meat so it is well-covered, put in the fridge overnight (or 1-2 hours at room temperature). Turn meat over in the bag occasionally
Remove the marinate from the marinade. Cook the meat until there no longer pink in the middle.