• 1 beef  tenderloin roast (4-5 lbs.)
• 3-4 tablespoons olive oil
• 4 cloves of garlic, minced
• 1/2 cup fresh thyme, chopped
• 1 tablespoon coarsely ground black pepper

TROPICAL  FRUIT  SALSA

1. Prepare tenderloin by trimming off excess fat with a sharp knife.   Fold thin tip end under to approximate the thickness of the rest of the roast.  Tie with butcher’s twine, then keep tying the roast with twine every 2 inches (to help the roast keep its shape). 
    

2. Mix oil, garlic, thyme and pepper; rub over roast to coat.  Set meat aside.

3. Depending on type of grill, either build a charcoal fire in half the grill or turn all gas burners on medium high for 10 minutes. Prepare grill grates by brushing oil on with an oil-soaked rag using tongs.  Place the tenderloin on the hot grate.  Grill the tenderloin, turning with tongs, until crusty and darkly seared on the outside and cooked to medium-rare, 6-8 minutes per side, cooking the tenderloin on all 4 sides ( about 30 minutes in all)  To test for doneness, insert an instant read thermometer into the thickest part of the roast.  The internal temperature should be about 145 for medium-rare. 

4. While roast is grilling make Tropical Fruit Salsa by combining all ingredients  in medium bowl. Refrigerate until ready to serve.

5. Transfer the tenderloin roast to a cutting board, cover loosely with foil, let rest for 5 to 10 minutes.  Remove the strings, carve into crosswise slices and serve with Tropical Fruit Salsa.