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Bacon Beef Tenderloin with Cranberry Glaze

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
  • Total Time
    Prep: 25 min. + marinating Bake: 45 min. + standing
  • Makes
    12 servings


  • 1 beef tenderloin (5 pounds)
  • 2 cups port wine
  • RUB:
  • 2 tablespoons sea salt
  • 2 tablespoons coarse sugar
  • 1 tablespoon instant coffee granules
  • 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


  • 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
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.

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