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1
First defreeze the meat if it happened to be frozen. Better do so by putting it out of the fridge 4-5 hours before cooking. If there is not enough time, just put it in the hot water for a while.
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2
When the meat is ready, wash it, wipe it with a paper towel and sprinkle it with salt and pepper.
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3
Mix up honey, mustard, olive oil and spices. Divide the substance in two parts. Set one aside. Take the other and spread it all over the meat. Then wrap it into the foil and set aside for an hour or less to soak.
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4
When the meat has absorbed the sauce, open the foil, make several cuts and stuff them with garlic. Then take the other half of the sauce and pour it on the meat.
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5
Preheat the oven to 360o. Wrap the meat back into the foil and put it in the oven. Cook for 40 minutes, and then open the foil so that the meat developed a crust. If the sauce was too thin, it would leak off the meat in the process. Feel free to reincorporate it back on the tenderloin. Cook for another 20 minutes.
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6
Serve hot with mashed potatoes.
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7
Make horizontal cuts in the fillets, so that you could open them like a book. Then tenderize them. Sprinkle with salt and pepper.
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8
Put a slice of bacon on each side of the AAAAAAAAAAAAbookAAAAAAAAAAAA.
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9
Mix cottage cheese with greens and then put a tablespoon of it in each AAAAAAAAAAAAbookAAAAAAAAAAAA.
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10
As suggested at http://dissertationadvice.co.uk/ close the AAAAAAAAAAAAbooksAAAAAAAAAAAA and sprinkle them with curry. Use plenty of it.
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11
Fry the fillets in bread crumbs on the both sides for 20 minutes.
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12
Preheat the oven to 380o. Put the fillets in a tin and bake for 15 minutes making sure that there is plenty of liquid so that they didnAAAAAAAAAAAAt burn.
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13
Serve with fried potatoes or salad.
