In medium bowl, stir together oil, pepper, coriander and 2 teaspoons mustard seeds; rub all over tenderloin.
Place beef on rack and roast 40 to 50 minutes or until desired doneness (140 degrees for medium-rare).[…] in 2-quart saucepan, heat marmalade, vinegar, sugar, fennel seeds and remaining 1 teaspoon mustard seeds on medium-low just until marmalade melts, stirring to combine.
Place beef on platter; garnish with bay leaves and pink peppercorns.
Per serving: 530 calories, 36g fat, 117mg cholesterol, 625mg sodium, 18g carbohydrates, 2g fiber, 34g protein. …read more
Via: Food and Recipes