Bison Tenderloin Marinated in Roasted Garlic and Cracked Peppercorns

Ingredients

7 bulb garlic (whole bulbs, not just cloves)
2 tbsp peppercorns
¼ cup Worcestershire sauce
salt and black pepper
olive oil
3 or 4 lb bison tenderloin or beef tenderloin

Directions

Place the bulbs of garlic on a sheet of aluminum foil.

Slice the bulbs of garlic in half in order to expose the fattest part of each clove, drizzle with olive oil and hit with coarse salt and black pepper.

Cover the top of the garlic with foil and place in a 400 degree oven for one hour.

With the tip of a knife, remove the cloves from the papery casing and place in a mixing bowl.

Grind the peppercorns in a mortar and pestle until they are in coarse chunks.
Add the peppercorns to the bowl of the garlic.

Use the back of a fork and mash the cloves and peppercorns into a paste.

Place the tenderloin roast into a resealable plastic bag, slather with the garlic peppercorn paste and then drizzle in the Worcestershire.

Put that in the fridge for 2-12 hours.

Prepare the grill for two zone/indirect cooking with coals on one side and nothing on the other.

Scrape off that garlic paste as it will make it difficult to sear the outside of the roast and then put it right over the very hot coals.

Sear all the way around and move to the side with no coals and close the lid.

Bake until internal temperature of the meat reaches 135 and remove from the grill.

Allow to rest for 10-15 minutes to let the juices, in an excited state from the heat, calm down and redistribute throughout the roast.

Slice and serve.