Port-Marinated Tenderloin With Cranberries

• 1 (3-pound) beef tenderloin
• 1 cup dried cranberries
• 1 cup cranberry juice cocktail
• 1 cup tawny port
• 3 tablespoons brown sugar
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon coarsely ground pepper
• 1/4 teaspoon salt
• 3 garlic cloves, minced
• Cooking spray
• 1 tablespoon all-purpose flour
• Thyme sprigs (optional)

1. 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.
2. Preheat oven to 500u0b0.
3. 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 350u0b0; bake 1 hour and 10 minutes or until thermometer registers 145u0b0 (medium-rare) to 160u0b0 (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. Serve warm with tenderloin. Garnish with thyme sprigs, if desired.

beef tenderloin, cranberries, cranberry juice cocktail, tawny port, brown sugar, soy sauce, ground pepper, salt, garlic, cooking spray, flour, thyme

Taken from www.myrecipes.com/recipe/port-marinated-tenderloin-with-cranberries (may not work)