Prep Time
15 Mins
Cook Time
36 Mins
Stand Time
15 Mins
Yield
Makes 10 to 12 servings
Photo: Tina Cornett / Styling: Mary Lyn H. Jenkins

How to Make It

Step 1

Stir together first 5 ingredients, and pour into a large shallow dish or heavy-duty zip-top plastic bag; add tenderloin. Cover or seal, and chill 8 hours, turning meat occasionally.

Step 2

Remove tenderloin from marinade, discarding marinade.

Step 3

Grill, covered with grill lid, over high heat (400° to 500°) 24 minutes, turning occasionally. Reduce temperature to medium-low heat (less than 300°); grill, covered with grill lid, 12 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium-rare) to 160° (medium). Let stand 15 minutes before slicing.

Step 4

Place tenderloin on a tray lined with lettuce. Serve with Horseradish Sauce.

Step 5

Note: Tenderloin may be placed on a rack in a shallow roasting pan and baked at 450° for 30 to 40 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium-rare) to 160° (medium).

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