Port Marinated Tenderloin With Cranberries
|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|
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.