Ingredients:

  • 1 (3-4 pound) beef tenderloin roast, trimmed
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 (12-ounce) package fresh or frozen cranberries
  • ¾ cup orange juice
  • ½ cup packed brown sugar
  • ¼ cup orange marmalade
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon orange zest
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • Pinch of salt

Instructions:

  1. Pat the tenderloin dry with paper towels. Season generously with salt and pepper. Rub with minced garlic, and tuck rosemary and thyme sprigs underneath the tied roast.
  2. Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until browned, about 2-3 minutes per side.
  3. Combine all glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer for 10-15 minutes, or until the cranberries have burst and the glaze has thickened.
  4. Brush the seared tenderloin liberally with the cranberry orange glaze. If your skillet isn't oven-safe, transfer the tenderloin to a roasting pan. Roast in a preheated oven at 375°F (190°C) to desired doneness.
  5. Use a meat thermometer to check the internal temperature. Aim for Rare: 125-130°F (52-54°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-140°F (57-60°C), Medium-Well: 140-145°F (60-63°C).
  6. Remove the tenderloin from the oven and let it rest for at least 10 minutes before slicing. Tent loosely with foil during resting.
  7. Slice the tenderloin against the grain and serve with the remaining Cranberry Orange Glazed Beef Tenderloin glaze.