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Port Marinated Tenderloin With Cranberries

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  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
  Salt 1⁄4 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.

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Port Marinated Tenderloin With Cranberries Recipe