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Mustard-Herb Grilled Tenderloin

2/3 cup Crisco® Pure Olive Oil
1/2 cup beef broth
3 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon sugar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon each dried oregano, summer savory, tarragon and thyme
1/8 teaspoon pepper
1 beef tenderloin (about 1-1/2 pounds)

In a bowl, combine the oil, broth, mustard, vinegar, lemon juice,

Printed from tasteofhome.com Nov 19, 2008

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Mustard-Herb Grilled Tenderloin cont.

sugar and seasonings. Pour 3/4 cup into a large resealable plastic
bag; add the beef. Seal bag and turn to coat; refrigerate overnight,
turning bag once or twice. Cover and refrigerate remaining marinade
for basting. Drain and discard marinade from beef. Grill, covered,
over medium heat for 20-25 minutes or until meat reaches desired
doneness (for medium-rare, a meat thermometer should read 145°;
medium, 160°;well-done, 170°). Turn once and baste with 1/4
cup reserved marinade during the last 5 minutes. Let tenderloin stand
for 10 minutes before slicing. Serve with the remaining reserved
marinade.

Yield: 6 servings.