Easy and Elegant Tenderloin

This is a delicious cut of meat that deserves to shine on its own. A simple herb-based marinade adds just the right amount of flavor.

Makes 8 to 10 servings.

¹/₂ cup olive oil

1 tablespoon balsamic vinegar

1 teaspoon salt

¹/₂ teaspoon black pepper

¹/₂ teaspoon dried thyme

2 cloves garlic, pressed

1 bay leaf

5-pound piece of tenderloin, trimmed of excess fat

1. In a large bowl, combine the oil, vinegar, salt, pepper, thyme, garlic, and bay leaf. Add the tenderloin and turn to coat. Cover with plastic wrap and refrigerate for 2 to 3 hours.

2. Put the tenderloin in the slow cooker without the marinade. Cover and cook on Low for 5 to 6 hours, turning halfway through cooking.

As tender and delicious as this cut is, it can be complemented with a sauce when served, especially if potatoes are on the menu, too.

Horseradish sauce: 2 cups sour cream, ¹/₄ cup prepared horseradish, 1 teaspoon of white vinegar, and salt and pepper to taste.

Mustard sauce: Sauté ¹/₂ cup shallots in 2 tablespoons of butter, add 1 cup of dry white wine, and stir in 2 tablespoons of Dijon mustard.