1. The tenderloin is cleaned of fascia and fat.
2. Add the marinade.
3. Massage the meat with your hands for 2 minutes, then cover with plastic wrap and put it in the refrigerator to marinate for 20-24 hours.
4. Take the meat out of the refrigerator in advance to warm it up to room temperature. (Preheat the oven at 125 degrees), put 1 tablespoon of butter in the frying pan and cook until it smokes.
5. Add the tenderloin and fry until the surface changes color to lock in the moisture.
6. Put it in a baking dish lined with tin foil, and insert the temperature measuring needle into the middle of the tenderloin obliquely (the measuring needle should be inserted in the thickest piece of meat).
7. Bake in the oven for 40-45 minutes, until the inner temperature of the meat reaches 67 degrees.
8. Take the baking tray out of the oven, quickly wrap the tenderloin with tin foil, and let the remaining temperature continue to heat for 15-20 minutes. Then open the tin foil, let it cool down, and slice it into a plate.
Tips:The meat must be taken out of the refrigerator in advance to warm up, otherwise the frozen meat will be burnt when it meets the high temperature. In addition, the oil temperature of the fried meat must be high, so as to lock the moisture of the meat.
