Buffalo Tenderloin with Teton Black Bar-B-Que Sauce

Name: Buffalo Tenderloin with Teton Black Bar-B-Que Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 to 8 (8-ounce) buffalo tenderloins; Freshly ground black pepper; Kosher salt; 2 tablespoons pureed roasted garlic; 2 tablespoons olive oil, plus 2 teaspoons (recommended: Pomace); 1 tablespoon chopped shallots; 1 sprig rosemary leaves stripped from stem, coarsely chopped; 1 sprig thyme, stripped; 3 leaves sage, chopped; 1 teaspoon chopped garlic; 1/2 cup port wine; 1 1/2 cups huckleberry preserves (may substitute Marion or blackberry preserves); 1 cup maple syrup; 1/2 cup red wine vinegar; 1 1/2 cups Worcestershire sauce; 1/2 cup cornstarch slurry (3 tablespoons cornstarch mixed with 1/2 cup water); Braised spinach and your favorite potato, for serving, optional

Servings: persons

6 to 8 (8-ounce) buffalo tenderloins
Freshly ground black pepper
Kosher salt
2 tablespoons pureed roasted garlic
2 tablespoons olive oil, plus 2 teaspoons (recommended: Pomace)
1 tablespoon chopped shallots
1 sprig rosemary leaves stripped from stem, coarsely chopped
1 sprig thyme, stripped
3 leaves sage, chopped
1 teaspoon chopped garlic
1/2 cup port wine
1 1/2 cups huckleberry preserves (may substitute Marion or blackberry preserves)
1 cup maple syrup
1/2 cup red wine vinegar
1 1/2 cups Worcestershire sauce
1/2 cup cornstarch slurry (3 tablespoons cornstarch mixed with 1/2 cup water)
Braised spinach and your favorite potato, for serving, optional

1
Buffalo Tenderloins: Lightly marinate buffalo tenderloins with fresh black pepper, kosher salt, roasted garlic, and 2 tablespoons olive oil for 2 hours in the refrigerator, then grill to desired doneness.
2
Teton Black Bar-B-Que Sauce: To a saute pan, add 2 teaspoons olive oil, shallots, rosemary, thyme, and sage over medium heat until shallots just soften, about 2 minutes.
3
Lastly, add garlic and continue sauteing until mixture has caramelized.
4
Add the port wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
5
Continue cooking until sauce is reduced by about half.
6
Add berry preserves, syrup, vinegar, Worcestershire, and cornstarch slurry and bring to a boil for 3 minutes, stirring constantly.
7
Pour through a fine strainer and season with fresh ground black pepper and kosher salt.
8
Serve grilled buffalo tenderloin and sauce with braised spinach and your favorite potato.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 to 8 (8-ounce) buffalo tenderloins, Freshly ground black pepper, Kosher salt, 2 tablespoons pureed roasted garlic, and more.

Yes, Buffalo Tenderloin with Teton Black Bar-B-Que Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!