Port-Marinated Tenderloin with Cranberries

Ingredients

• 3 pound frangelico 
• 3 tablespoons brown sugar 
• 1 cup cranberry juice cocktail 
• 1 cup cranberries dried
• 1 tablespoon flour all-purpose
• 3  garlic clove minced
• 1 teaspoon pepper 
• 2 tablespoons soy sauce low-sodium
• 1 cup port wine 
• 0.3 teaspoon salt 

Equipment

• frying pan
• oven
• whisk
• kitchen thermometer
• ziploc bags
• broiler pan

Directions

1. Trim fat from tenderloin.
2. 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.
3. Remove tenderloin from bag, reserving the marinade.
4. Preheat oven to 50
5. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin.
6. Place in oven; immediately reduce oven temperature to 350; bake 1 hour and 10 minutes or until thermometer registers 145 (medium-rare) to 160 (medium).
7. Let stand 10 minutes.
8. Combine flour and 2 tablespoons reserved marinade in a large skillet; stir with a whisk.
9. Add remaining marinade to skillet, stirring with a whisk until blended. Bring to a boil; cook 8 minutes or until thick, stirring constantly.
10. Serve warm with tenderloin.
11. Garnish with thyme sprigs, if desired.