Instructions: Trim fat from tenderloin, fold under 3" of small end and tie with string at 2" intervals. Combine marinade ingredients in a Ziploc bag and marinate tenderloin in refrigerator 2 hours, turning bag occasionally. Cook tenderloin in sprayed Dutch oven until browned on all sides. Transfer to sprayed rack in roasting pan and roast at 400 until a meat thermometer registers 140 for rare or 160 for medium. Place meat on serving plate and cover with foil for 10 minutes. Remove strings before slicing. Combine 1/4 cup marinade and cornstarch; set aside.

Bring remaining marinade to boil in Dutch oven; cook 2 minutes. Add cornstarch mixture, bring to a boil and cook, stirring, until slightly thickened. Serve with tenderloin.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.