Port-Marinated Tenderloin with Cranberries

Port-Marinated Tenderloin with Cranberries Recipe
HOWARD L. PUCKETT
Squeeze the air out of the zip-top plastic bag before sealing so the marinade surrounds the entire piece of meat. For easy cleanup, like broiler pan with foil. This way, the juices won't bake onto pan. Try leftover tenderloin in a cold sandwich.

Yield:

12 servings (serving size: 3 ounces beef and about 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 201
Caloriesfromfat 21 %
Fat 4.8 g
Satfat 1.8 g
Monofat 1.8 g
Polyfat 0.2 g
Protein 14.8 g
Carbohydrate 19.6 g
Fiber 0.7 g
Cholesterol 42 mg
Iron 2.4 mg
Sodium 166 mg
Calcium 16 mg

Ingredients

1 (3-pound) beef tenderloin
1 cup dried cranberries
1 cup cranberry juice cocktail
1 cup tawny port
3 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1 teaspoon coarsely ground pepper
1/4 teaspoon salt
3 garlic cloves, minced
Cooking spray
1 tablespoon all-purpose flour
Thyme sprigs (optional)

Preparation

Trim fat from tenderloin. Combine tenderloin and next 8 ingredients (tenderloin through garlic) in a large zip-top plastic bag, and seal bag. Marinate in refrigerator 24 hours, turning bag occasionally. Remove tenderloin from bag, reserving the 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 a whisk until blended. Bring to a boil; cook 8 minutes or until thick, stirring constantly. Serve warm with tenderloin. Garnish with thyme sprigs, if desired.

November 1996
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