2. Get all the materials ready. Dice carrots and chop onions. Cut the tenderloin into large pieces, wash and dry the surface.
3. Put carrots, onions, ginger, rice wine, Chili powder, soy sauce, fine sugar and peanut oil into a wall-breaking machine or a food processor, and beat them into a delicate marinade. =
4. Mix the marinade with the tenderloin. Soak the tenderloin in the marinade, cover it with plastic wrap and marinate it in the refrigerator (4℃) for 12-24 hours.
5. Take the marinated tenderloin out of the marinade and put it on the baking tray. Preheat the oven to 2℃.
6. At the same time of barbecue, pour the remaining marinade into the milk pot, heat it over medium heat and boil it, then boil it and stir it constantly. Until the water in the marinade volatilizes and becomes thick sauce.
7. Put the tenderloin and the baking tray in the middle layer of the preheated oven, bake for 15min, then take out the baking tray, dip it in the sauce cooked in the previous step with a brush, brush it on the surface of the tenderloin (it can be thicker), put it back in the oven to continue baking for 1min, then take out the baking tray again, turn the tenderloin over and brush a layer of sauce, and put it back in the oven to continue baking for 5min-1min. Roasted tenderloin can be sliced with a knife when it is cooled to a point where it is not hot, and dipped in the remaining sauce for consumption.