Port Marinated Tenderloin With Cranberries Recipe
Summary
MethodBaked
Ingredients
| Beef tenderloin | 1 | |
| Dried cranberries | 1 Cup (16 tbs) | |
| 1 cup cranberry juice cocktail | ||
| Tawny port | 1 Cup (16 tbs) | |
| Brown sugar | 3 Tablespoon | |
| 2 tablespoons low-sodium soy sauce | ||
| 1 teaspoon coarsely ground pepper | ||
| Salt | 1/4 Teaspoon | |
| Garlic | 3 Clove (5gm), minced | |
| Vegetable cooking spray | ||
| All purpose flour | 1 Tablespoon | |
Directions
Trim fat from tenderloin.
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.
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.
Chef
