2 pounds whole tenderloin, with all fat removed*
4 to 5 cloves garlic, peeled
1 teaspoon whole black peppercorns
1/2 teaspoon cumin
1/4 cup olive oil
2 tablespoons fresh lime juice
Salt, to taste
Slice tenderloin lengthwise, with the grain, into 1/8-inch thick slices. Place garlic, pepper, cumin, olive oil and lime juice in a molcajete and grind the mixture until the garlic is pured and the spices are pulverized. Toss the oil mixture with the sliced meat and marinate in the refrigerator for at least 3 hours or overnight.
Broil the meat very close to a very hot fire to the desired degree of doneness. Add salt to taste and serve with refried beans and/or rice, rajas, guacamole, salsa and hot tortillas.