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 untll 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.
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