The Best Tenderloin Ever

By annekeeney

Ingredients

• 1 c. ruby port wine
• 3/4 c. soy sauce
• 1/2 c. olive oil
• 1 t. freshly groung pepper
• 1-3 cloves garlic
• 1 bay leaf
• Several dashes hot pepper sauce
• 1 (4-6) lb. beef tenderloin
• 10-20 slices bacon

Details

Servings 16

Preparation

Step 1

For marinade, combine port wine, soy sauce, olive oil, pepper, garlic, bay leaf, and hot pepper sauce. Place tenderloin. Close bag. Marinate in the refrigerator overnight, turning 1-2 times to distribute marinade

Preheat the oven to 450. Drain tenderloin. Wrap bacon slices around tenderloin, securing with toothpicks. Insert a meat thermometer into thickest part of tenderloin. Place on a rack in a shallow roasting pan, tucking the thin end under to make it as thick as the rest of the meat. Roast for 25-35 minutes for rare.