Bacon Beef Tenderloin with Cranberry Glaze Recipe

Bacon Beef Tenderloin with Cranberry Glaze Recipe
Bacon Beef Tenderloin with Cranberry Glaze Recipe photo by Taste of Home
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Bacon Beef Tenderloin with Cranberry Glaze Recipe

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I made this for Christmas one year and now people request it for every special event. Omit the jalapeno if you like. —Rebecca Anderson, Driftwood, Texas
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + marinating Bake: 45 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + marinating Bake: 45 min. + standing

Ingredients

  • 1 beef tenderloin (5 pounds)
  • 2 cups port wine
  • RUB:
  • 2 tablespoons sea salt
  • 2 tablespoons coarse sugar
  • 1 tablespoon instant coffee granules
  • STUFFING:
  • 1 package (8 ounces) cream cheese, softened
  • 8 slices crumbled cooked Jones Dairy Farm Dry-Aged Bacon
  • 2 jalapeno peppers, seeded and finely chopped, optional
  • GLAZE:
  • 2 medium oranges
  • 2 cups port wine
  • 1 cup whole-berry cranberry sauce

Directions

In a large resealable plastic bag, combine beef and wine. Seal bag and turn to coat. Refrigerate 8 hours or overnight.
Preheat oven to 425°. Drain beef, discarding marinade. In a small bowl, combine salt, sugar and coffee granules; rub over beef. Cut lengthwise through the center of roast to within 1/2 in. of bottom.
In a small bowl, beat cream cheese, bacon and, if desired, jalapenos. Fill center of roast with cream cheese mixture. Close roast; tie at 2-in. intervals with kitchen string.
Place on a rack in a roasting pan. Roast 45-55 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Meanwhile, finely grate peel from oranges. Cut oranges crosswise in half; squeeze juice from oranges. In a small saucepan, combine wine, cranberry sauce, orange peel and juice. Bring to a boil; cook 15-20 minutes or until liquid is reduced by half.
Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Remove string; serve with glaze. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Bacon Beef Tenderloin with Cranberry Glaze in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p25

  • 1 beef tenderloin (5 pounds)
  • 2 cups port wine
  • RUB:
  • 2 tablespoons sea salt
  • 2 tablespoons coarse sugar
  • 1 tablespoon instant coffee granules
  • STUFFING:
  • 1 package (8 ounces) cream cheese, softened
  • 8 slices crumbled cooked Jones Dairy Farm Dry-Aged Bacon
  • 2 jalapeno peppers, seeded and finely chopped, optional
  • GLAZE:
  • 2 medium oranges
  • 2 cups port wine
  • 1 cup whole-berry cranberry sauce
  1. In a large resealable plastic bag, combine beef and wine. Seal bag and turn to coat. Refrigerate 8 hours or overnight.
  2. Preheat oven to 425°. Drain beef, discarding marinade. In a small bowl, combine salt, sugar and coffee granules; rub over beef. Cut lengthwise through the center of roast to within 1/2 in. of bottom.
  3. In a small bowl, beat cream cheese, bacon and, if desired, jalapenos. Fill center of roast with cream cheese mixture. Close roast; tie at 2-in. intervals with kitchen string.
  4. Place on a rack in a roasting pan. Roast 45-55 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Meanwhile, finely grate peel from oranges. Cut oranges crosswise in half; squeeze juice from oranges. In a small saucepan, combine wine, cranberry sauce, orange peel and juice. Bring to a boil; cook 15-20 minutes or until liquid is reduced by half.
  5. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Remove string; serve with glaze. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Bacon Beef Tenderloin with Cranberry Glaze in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p25

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