Tropical Tenderloin Steaks

• 1 cup reduced-sodium chicken broth
• 3/4 cup orange juice
• 1/4 cup ketchup
• 1/4 cup unsweetened pineapple juice
• 3 tablespoons packed brown sugar
• 3 tablespoons lime juice
• 2 garlic cloves, minced
• 1 tablespoon minced fresh gingerroot
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon rum extract
• 1/4 teaspoon ground cloves
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1 beef tenderloin roast (2 pounds), cut into 8 pieces

1. In a small bowl, combine the first 13 ingredients. Pour 2 cups into a shallow dish; add the beef and turn to coat. Cover; refrigerate for 3 hours. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade. Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0), brushing occasionally with reserved marinade.

chicken broth, orange juice, ketchup, pineapple juice, brown sugar, lime juice, garlic, fresh gingerroot, vanilla, rum, ground cloves, thyme, cayenne pepper, tenderloin

Taken from www.tasteofhome.com/recipes/tropical-tenderloin-steaks/ (may not work)