3 - 3 1/2 lb. tenderloin roast
2/3 c. Rhine wine
1/3 c. oil
1 sm. onion, chopped
1 clove garlic, minced
1 1/2 tsp. salt
1-2 tbsp. cracked black pepper

Combine wine, oil, onion, garlic and salt. Place tenderloin in utility dish or plastic bag. Add marinade, turning to coat. Marinate in refrigerator 6 to 8 hours or overnight. Remove tenderloin, pat dry with paper toweling. Place on rack in roasting pan. Do not add water. Do not cover. Insert meat thermometer, roast in hot oven, 425 degrees, until 135 degrees, approximately 45 to 50 minutes. Let stand 15 minutes. Carve into thin slices. Makes 8 to 10 servings.