A slightly modified Chateau Brion Recipee. I use this for tenderloins and serve it on New Years Eve, Wonderful... Sauce, 1 cup of Corn oil 1 cup of vinegar (vary types, I like the white vinegar) 1 cup of sugar 1 cup ketchup 1 huge onion diced 3 cloves of garlic, minced 2 tbs. white pepper 2 tbs black pepper Opyional: 1 tbs. Sirachi chili or 1 tbs cinamon oil, both add different "kicks". Mix all sauce ingredients in large mixing bowl. Place 5 pounds of tenderloin in roaster or deep baking dish and cover with sauce. Cover and place in refrigerator for 12-24 hours. Spoon sauce over meat every half hour. If you have a vacuum packer, this can be cut to 4 hours. Pre-heat oven to 475. Cook at 475 for 20-30 minutes (just until it starts to smoke basting every 10 minutes. Reduce heat to 275 and roast about 2 hours basting every 30 minutes. Thinner pieces of meat take less time and thicker pieces a bit longer. Also depsnds on whther you like it rare, medium or well. I serve with mashed potatos and a quality salad. Eddie C's cheesecake would make a great desert. Awesome meal!