Marinate tenderloin in garlic slices, olive oil, pepper and herbs, then refrigerate for about 10 minutes.
Boil it like stir-frying it so that it does not burn in a pan with the ingredients of the plum sauce.
Divide asparagus and mini paprika into two halves and season with salt and pepper along with peeled garlic. Add olive oil to a heated pan and stir-fry vegetables.
Grill the tenderloin of ① in a heated pan with refrigerated ripening, ②'s plum sauce, and ③'s roasted vegetables together.