• Marinade
  • 1/2 cup Raspberry vinegar
  • 2 cloves garlic minced
  • 1 tbsp honey
  • Dried herbs: sage, rosemary, thyme..
  • 1/2 tsp black pepper freshly ground and Himalayan salt
  1.  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
  2.  Remove the marinate from the marinade. Cook the meat until there no longer pink in the middle.

Lovely served with cauliflower rice salad.