I always enjoy pork or beef tenderloin for special meals. Here are some recipes that I have and they are perfect for an intimate dinner.
http://www.discusscooking.com/forums/showthread.php?t=7754&highlight=beef+tenderloin+bordelaise+sauce
http://www.discusscooking.com/forums/showthread.php?t=5689&highlight=pork+tenderloin+spinach
Beef tenderloin with red zinfandel sauce
beef
2 T. olive oil
1 (3lb.) beef tenderloin
3/4 t. salt
3 cloves garlic, minced
1 bay leaf, chopped
1 1/2 t. chopped fresh thyme
1/2 t. black pepper
Red Zinfandel Sauce
1 1/2 cups red zinfandel wine
1 (14.5 oz.) can beef broth
1 1/2 t. tomato paste
3 T. water
2 t. arrowroot
1/4 t. salt
1/4 t. pepper
Put oil in roasting pan and place over two burners. Add tenderloin and brown on all sides. Remove from heat and place meat on cutting board. Preheat oven to 450 degrees. Discard oil in pan. Crush salt, garlic, bay leaf, thyme and pepper into paste. Rub over the tenderloin. Return the roast to the roasting pan and roast 30-45 minutes at 450 or until thermometer registers 145 degrees for medium rare or 140 degrees for rare. Once removed from oven it will continue to cook. Remove from roasting pan and put on platter. Tent with foil to keep warm. For sauce, heat wine to boiling. Add any bits from bottom of roasting pan. Boil until reduced to 1/2 cup. Pour into small saucepan. Add broth and tomato paste; boil 10 minutes or until reduced to 1 1/2 cups. In a cup, mix the water and arrowroot; stir into wine mixture. Heat to boiling strain through fine mesh sieve into a measuring cup and add salt and pepper. Add any drippings from meat. To serve cut meat into 1/2 inch slices. Drizzle sauce over slices.
Marinated Pork Tenderloin with Molasses Barbecue Sauce
Marinated Pork
4 cups water
1 1/2 T. sea salt
1 cup brown sugar
1 small onion, thinly sliced
5 cloves garlic, minced
2 t. dried crushed red pepper flakes
6 large fresh thyme sprigs or 2 t. dried thyme
2 pork tenderloins (1 1/2 pounds total)
2 T. olive oil (to brush pork)
Molasses barbecue sauce
3 cups chicken broth
1 cup dry white wine
1/4 cup apple cider vinegar
1/4 cup molasses
1/4 cup chopped tomato
3 T. minced shallots
2 T. chopped, pitted dates
1 T. chopped garlic
1 t. dried red pepper flakes
1 T. cornstarch mixed with 1 T. cold water
salt and pepper to taste
Dissolve sea salt in bowl with water. Add seasonings. Marinate pork in the bowl of salt water with seasoning for 24 hours in rifrigerator. Next day, prepare grill. Drain pork and pat dry. Discard brine. Brush pork with oil. Make Molasses barbecue sauce. Grill meat approximately 15-25 minutes or until inside temperature reaches 160 with meat thermometer. Check desired doneness after grilling 9 minutes on each side. Serve with Molasses barbecue sauce.
For sauce: combine all ingredients excluding cornstarch/water mixture in heavy saucepan. Boil until reduced to 1 1/2 cups, stirring occasionally for 20 minutes. Season with salt and pepper to taste. Use 1 T. carnstarch with 1 T. cold water to thicken. Serve warm. Sauce may be made 2 days ahead. Cover and chill until ready to serve and reheat.