Port-Marinated Tenderloin with Cranberries

Port-Marinated Tenderloin with Cranberries
Photo by HOWARD L. PUCKETT

Ingredients

  • 1 cup dried cranberries
  • ¼ teaspoon salt
  • 3 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1 cup tawny port
  • Cooking spray
  • 1 tablespoon all-purpose flour
  • + 17 more ingredients
    • Cooking spray
    • Thyme sprigs (optional)
    • 1 (3-pound) beef tenderloin
    • 3 tablespoons brown sugar
    • 3 tablespoons brown sugar
    • Thyme sprigs (optional)
    • 1 (3-pound) beef tenderloin
    • 1 teaspoon coarsely ground pepper
    • 1 teaspoon coarsely ground pepper
    • ¼ teaspoon salt
    • 2 tablespoons low-sodium soy sauce
    • 1 cup cranberry juice cocktail
    • 1 cup cranberry juice cocktail
    • 1 cup dried cranberries
    • 3 garlic cloves, minced
    • 2 tablespoons low-sodium soy sauce
    • 1 cup tawny port

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 ...

View full recipe at My Recipes

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