Recipe - Port-Marinated Beef Tenderloin With Cranberries

3 pound Beef tenderloin
1 cup Dried cranberries
1 cup Cranberry juice cocktail
1 cup Tawny port
3 tablespoon Brown sugar
2 tablespoon Lowsodium soy sauce
1 teaspoon Coarsely ground pepper
One fourth teaspoon Salt
3 Garlic cloves; minced
Cooking spray
1 tablespoon Allpurpose flour
Thyme sprigs; optional

1. Trim fat from tenderloin. Combine tenderloin, dried cranberries,
cranberry juice, port, brown sugar, soy sauce, pepper, salt and garlic in a
large ziptop plastic bag, and seal bag. Marinate in refrigerator 24 hours,
turning bag occasionally. Remove tenderloin from bag, reserving the
marinade.

2. Preheat oven to 500 degrees F.

3. Place the tenderloin on a broiler pan coated with cooking spray and
insert a meat thermometer into thickest portion of tenderloin. Place in
oven; immediately reduce oven temperature to 350 degrees F; bake 1 hour and
10 minutes or until the thermometer registers 145 degrees F (mediumrare)
to 160 degrees F (medium). Let stand 10 minutes.

4. 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. Served warm with tenderloin. Garnish with thyme sprigs, if
desired.

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