Here are three favorites of mine:
1. mix fresh ground pepper - a lot - ground rosemary, minced garlic and olive oil. Dredge the ternderloin through this and then sear well all over in a hot pan. Toss it in the oven on at least 450 for about 20 minutes. A convection oven works the best.
2. Sear with a little olive oil and fresh ground pepper. Place in a glass bread loaf pan and cover with apricot preserves. Cook around 400 for about 30 minutes or longer - until the preserves are getting crusty and gooey.
3. Go to
http://www.chefscatalog.com/ and get one of the stainless steel stovetop smokers
http://www.chefscatalog.com/store/ca...d=cprod2300034
Sear the tenerloin with whatever you want.... I still like the olive oil/garlic/pepper/rosemary mixture. Then stick it in the smoker on your stovetop for 20 minutes. Wow.... nicely smoked. Serve with some Major Grays chutney. It is especially good the next day cold with a salad with some sort of fruity or balsamic vinagrette type dressing.