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Port Marinated Tenderloin With Cranberries Recipe
|Beef tenderloin||3 Pound (1 In Number)|
|Dried cranberries||1 Cup (16 tbs)|
|Cranberry juice cocktail||1 Cup (16 tbs)|
|Tawny port||1 Cup (16 tbs)|
|Brown sugar||3 Tablespoon|
|Low sodium soy sauce||2 Tablespoon|
|Coarsely ground pepper||1 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Vegetable cooking spray||1|
|All purpose flour||1 Tablespoon|
Serving size: Complete recipe
Calories 3273 Calories from Fat 820
% Daily Value*
Total Fat 91 g139.9%
Saturated Fat 33.2 g165.8%
Trans Fat 0 g
Cholesterol 911.7 mg
Sodium 1887 mg78.6%
Total Carbohydrates 221 g73.6%
Dietary Fiber 8 g32.1%
Sugars 169.9 g
Protein 305 g609.8%
Vitamin A 6.7% Vitamin C 182.3%
Calcium 38.5% Iron 135.6%
*Based on a 2000 Calorie diet
Combine tenderloin, cranberries and next 7 ingredients in a large heavy-duty, zip-top plastic bag; seal bag.
Marinate in refrigerator 24 hours, turning bag occasionally.
Remove tenderloin from bag, reserving marinade.
Preheat oven to 500°.
Place tenderloin on a broiler pan coated with cooking spray.
Insert meat thermometer into thickest portion of tenderloin.
Place in oven; immediately reduce oven temperature to 350°.
Bake 1 hour and 10 minutes or until thermometer registers 145° (medium-rare) to 160° (medium).
Let stand 10 minutes.
Combine flour and 2 tablespoons reserved marinade in a large skillet; stir with a whisk.
Add remaining marinade to skillet, stirring with whisk until blended.
Bring to a boil; cook 8 minutes or until thick, stirring constantly.