YIELD: 50 servings

1. Preheat oven to 450°F. Trim tenderloins of all fat and silverskin. Cut a lengthwise slit down the center of each tenderloin to within ½-inch of the bottom. Open tenderloins to lie flat.

2. Divide chopped garlic and basil between each tenderloin. Close tenderloins and tie closed at 2" to 3" intervals with kitchen string. Generously baste with olive oil and soy. Cover with plastic wrap and marinate 15-30 minutes.

3. In a heated roasting pan, sear meat briefly to brown well. Turn oven down to 375°F and roast approximately 30-45 minutes to an internal temperature of 160°F. Remove from oven, cover lightly with foil and let rest at least 10 minutes (internal temp. should reach 165°F for at least 15 seconds). Cut strings and slice, reserving juices for serving with portions.

Recipe submitted by Executive Chef Tim Stella, Peter Becker Community, Harleysville, PA, Cura Hospitality, for Dining with Diakon