Marinade:

7 oz. Teriyaki

4 oz. Red wine vinegar

1 red bell pepper

4 chiles

1/2 garlic head

1 1/2 onion

black pepper

Sauce:

6 ripe tomatos (medium)

bay leaf

thyme

garlic (3 cloves)

Marinade the tenderloin for four or more hours.

Make a standard tomato sauce.  Remove the tenderloin from the marinade and add the marinade to the tomato sauce.  Boil it down.  Add blackstrap molasses and honey to taste.

Set up a grill with hot coals on one side. Grill the tenderloin over the hot side. Turn to brown all sides. Once it is sufficiently browned move away from the hottest part of the fire. Use a meat thermometer to check the internal temperature. The internal temperature should be 165 °F when it is done. Removing it when the center when it is at 160 °F and letting it rest for five minutes should allow it to reach the proper temperature. Serve with the sauce.