Bacon Beef Tenderloin with Cranberry Glaze

Name: Bacon Beef Tenderloin with Cranberry Glaze
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 12 servings.
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 bacon strips, cooked and crumbled; 2 jalapeno peppers, seeded and finely chopped, optional; GLAZE:; 2 medium oranges; 2 cups port wine; 1 cup whole-berry cranberry sauce

TOTAL TIME: Prep: 25 min. + marinating Bake: 45 min. + standing YIELD: 12 servings.

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

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 bacon strips, cooked and crumbled
2 jalapeno peppers, seeded and finely chopped, optional
GLAZE:
2 medium oranges
2 cups port wine
1 cup whole-berry cranberry sauce

Directions

1. Pour wine into a large bowl or baking dish; place tenderloin in dish. Refrigerate 8 hours or overnight; turn occasionally.
2. Preheat oven to 425°. Remove 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 135°; medium, 140°; medium-well, 145°). Meanwhile, finely grate zest from oranges. Cut oranges crosswise in half; squeeze juice from oranges. In a small saucepan, combine wine, cranberry sauce, orange zest 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.

Nutrition Facts

5 ounces cooked meat with 3 tablespoons glaze: 540 calories, 20g fat (9g saturated fat), 107mg cholesterol, 1135mg sodium, 24g carbohydrate (16g sugars, 0 fiber), 43g protein.