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.