1. Trim fat from tenderloin. Combine tenderloin, dried cranberries, cranberry juice, port, brown sugar, soy sauce, pepper, salt and 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. 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 (medium-rare) 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. Copyright credit: 1996 by by Cooking Light Magazine ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (168g)|
|Recipe Makes: 12 servings|
|Calories from Fat: 187 (50%)|
|Amt Per Serving||% DV|
|Total Fat 20.8g||28 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 74.8mg||23 %|
|Sodium 147.3mg||5 %|
|Potassium 386.3mg||10 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 17.2g|
|Protein 22.6g||32 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 371
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