Cook It: 1) Mix a few of your favorite fresh herbs and spices, and rub on meat's surface. Toss it on a hot grill or roast in the oven at 425 ̊.
2) Marinate in 1 cup of apple juice concentrate, mixed with 1⁄4 cup olive oil, 2 tbsp Dijon mustard, 1 tbsp crushed dried rosemary, and 2 finely chopped garlic cloves. Broil until lightly charred.
3) Cut 1 lb trimmed tenderloin crosswise into 1⁄2-inch-thick pieces. Flatten with a meat mallet to 1⁄4-inch-thick slices. Sauté the meat in a large skillet with a bit of olive oil, about 2 minutes each side. Remove meat from pan, and add 1⁄2 cup sliced shallots, cooking for 1 minute.
6 OZ, COOKED, 244 CALORIES