The Best Tenderloin Ever!
The year 2020 has been complicated but Christmas dinner doesn’t have to be. If you are still in a quandary about what to make why not try the Best Tenderloin Ever. I love this recipe because it is so simple to assemble and takes little to no effort to cook the day of the feast. It is a favorite in our home and shows up at this special time of the year.
1 cup ruby port wine
¾ cup soy sauce
½ cup olive oil
1 teaspoon fresh ground pepper
2 or 3 cloves of garlic, minced
1 bay leaf
Several dashes of hot pepper sauce (or Tabasco)
4-6 pound beef tenderloin
16-20 slices bacon (I do not use bacon)
For marinade: combine port wine, soy sauce, olive oil, pepper, garlic, bay leaf and hot pepper sauce. Place tenderloin in a plastic bag set into a shallow dish. Pour marinade over tenderloin. Close bag. Marinate in the refrigerator overnight, turning 1 or 2 times to distribute marinade.
Preheat oven to 425 degrees. Drain tenderloin.
If you are using bacon, wrap bacon around tenderloin, securing with toothpicks.
Insert a meat thermometer into thickest part of tenderloin. Place on a rack in shallow roasting pan, tucking the thin end under to make it as thick as the rest of the meat. Roast for approximately 35 minutes or to 132 degrees for rare meat for a 4 lb. tenderloin.
The recipe says 16-20 servings, but I don’t usually get that much as everyone loves this recipe and goes back for seconds.
This Holiday season, keep it simple, and simply delicious.
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