Crusted Tenderloin with Chipotle Onions

Ingredients

 * 1 tbl juniper berries
 * 1 tbl coriander seed
 * 1 tbl dried oregano
 * 5 1/2 tsp black peppercorns
 * 1/2 tsp kosher salt
 * 5 whl allspice
 * 2 whl cloves
 * 1 1/2 tbl chopped pecans
 * 4 x garlic cloves chopped
 * 1 x beef or buffalo tenderloin - (4 to 5 lbs) fat trimmed,
 * 1 x canned chipotle chili
 * 1 x onion - (1/2 lb) thinly sliced
 * 1 tbl salad oil
 * 2 cup beef broth
 * Salt to taste
 * Freshly-ground black pepper to taste

Directions

 * In a blender, finely grind juniper berries, coriander, oregano, peppercorns, kosher salt, allspice, cloves, and pecans.
 * Add the garlic and whirl to form a paste.
 * Rub seasoning paste all over tenderloin.
 * Set meat on a rack in a 12- by 17-inch roasting pan.
 * Roast in a 425 degree oven for 20 minutes.
 * Rinse canned chipotle chili, discard the seeds and veins, and mince the chili.
 * Mix onion slices with oil and put in roasting pan.
 * Continue to cook for 30 to 40 minutes longer.
 * Transfer roast to a platter and let rest in a warm place 10 to 15 minutes
 * Skim and discard any fat from drippings in roasting pan.
 * Add minced chipotle and broth to onions in pan.
 * Set pan over high heat and scrape browned bits free, stirring until mixture boils vigorously.
 * Slice meat and offer chipotle-onion sauce to spoon over portions.
 * Add salt and pepper to taste.