BACON BEEF TENDERLOIN WITH CRANBERRY GLAZE

Bacon Beef Tenderloin with Cranberry Glaze image

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

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 14

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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

Steps:

Pour wine into a large bowl or baking dish; place tenderloin in dish. Refrigerate 8 hours or overnight; turn occasionally., 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., 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 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., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Remove string; serve with glaze.

Nutrition Facts : Calories 540 calories, Fat 20g fat (9g saturated fat), Cholesterol 107mg cholesterol, Sodium 1135mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 0 fiber), Protein 43g protein.