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Preheat oven to 350°F.

Rinse the tenderloin, and pat dry with paper towel.

Spray a 9-by-13-inch rimmed baking dish with olive oil cooking spray.

Rub tenderloin with mustard, including ends. In a small bowl, stir together peppercorns, garlic powder, salt and cayenne. Pat peppercorn mixture over entire tenderloin.

In a heated skillet, sear all sides and ends of the tenderloin until lightly browned, approximately 2–3 minutes each side. Place the seared tenderloin in the prepared baking dish.

Bake uncovered for 1 hour or until a meat thermometer inserted in the center reads 140°F. Remove from the oven, tent with foil and rest tenderloin for 10 minutes. Slice across the grain before serving.

• Preheat oven to 325°F.
• Grease and flour a nonstick round fluted cake pan.
• In a large mixing bowl, mix cake mix and pudding mix. In a separate bowl, blend yogurt, eggs, milk, oil, applesauce and vanilla until well blended.
• Combine dry cake mixture and yogurt mixture. Blend with a mixer for 2 minutes. Stir in white chocolate chips.
• In a microwaveable bowl, microwave raspberry preserves for 30 seconds at a time until easily spooned to use in cake, being careful to not allow to bubble. Set aside 4 tablespoons of raspberry preserves for garnish. You may need to slightly rewarm the preserves for garnishing when frosting the cake.
• Spoon a third of the cake batter into the prepared cake pan, and smooth the top. Spoon ½ cup warmed raspberry preserves over the batter in pan. Repeat layers, ending with the final third of batter.
• Insert a knife vertically and gently swirl to incorporate raspberry preserves into the batter. Smooth the top layer.
• Move the oven rack to center of the oven, and bake cake for 55–60 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool until the cake is visibly pulling away from the sides of the pan. Invert onto a serving plate.
• To prepare frosting, cream together cream cheese, butter and vanilla until smooth. Blend in 1 cup of powdered sugar at a time, alternating with 1 tablespoon of half-and-half at a time to thicken frosting. Continue with powdered sugar and half-and-half until frosting reaches a consistency you can spoon onto the cake.
• Spoon frosting onto the cake, and drizzle reserved warmed raspberry preserves over top. If desired, dust with powdered sugar.
• The cake is best when prepared the day before, covered and refrigerated overnight.