Buffalo Tenderloin with Teton Black Bar B Que Sauce

Ingredients

• 6 to 8 (8-ounce) buffalo tenderloins
• Freshly ground black pepper
• Kosher salt
• 2 tablespoons pureed roasted garlic
• 2 tablespoons olive oil, plus 2 teaspoons (recommended: Pomace)
• 1 tablespoon chopped shallots
• 1 sprig rosemary leaves stripped from stem, coarsely chopped
• 1 sprig thyme, stripped
• 3 leaves sage, chopped
• 1 teaspoon chopped garlic
• 1/2 cup port wine
• 1 1/2 cups huckleberry preserves (may substitute Marion or blackberry preserves)
• 1 cup maple syrup
• 1/2 cup red wine vinegar
• 1 1/2 cups Worcestershire sauce
• 1/2 cup cornstarch slurry (3 tablespoons cornstarch mixed with 1/2 cup water)
• Braised spinach and your favorite potato, for serving, optional

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