Ingredients
1 beef tenderloin (5 pounds) 2 cups port wine RUB: 2 tablespoons sea salt2 tablespoons coarse sugar1 tablespoon instant coffee granules STUFFING:1 package (8 ounces) cream cheese, softened8 slices bacon strips, cooked and crumbled2 jalapeno peppers, seeded and finely chopped, optional GLAZE:2 medium oranges 2 cups port wine1 cup whole-berry cranberry sauce
Preparation
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.
