| 1 | Preheat oven to 425 °F. |
| 2 | Mix all ingredients except pecans and spread over tenderloin. |
| 3 | Roll beef in the pecans, pressing firmly to cover tenderloin with nuts. |
| 4 | Roast 45-50 min. on a rack in a shallow roasting pan. |
| 5 | For med-rare; remove tenderloin when meat thermometer inserted in center reads 135 °F. |
| 6 | For medium; remove when thermometer reads 150 °F. |
| 7 | Let roast stand 15 min. before slicing. |
| 8 | Cut tenderloin into ?inch thick slices and serve with warm cranberry-jalapeno sauce (recipe below). |
| 9 | Serving suggestion: roasted vegetables and sweet potato wedges. |
| 10 | Serves 6-10. |
| 11 | Warm cranberry-jalapeno sauce: prepare peppers by broiling 3-4 inches from heat on a baking sheet, turning frequently, until skin bubbles and is evenly charred. |
| 12 | Transfer to a sealable plastic bag; close and set aside until peppers cool. |
| 13 | Peel charred skin from peppers. |
| 14 | Remove seeds. |
| 15 | To make sauce, blend cranberries, orange juice and sugar in food processor for 30-45 seconds. |
| 16 | Transfer to saute pan and add remaining ingredients. |
| 17 | Stir to mix and let ingredients stand at least 30 min. for flavors to combine. |
| 18 | Warm sauce over low heat before serving. |
| 19 | Do not boil. |
| 20 | Salt to taste. |
| 21 | Serve sauce with sliced, roasted tenderloin or sirloin. |
| 22 | Yields: 1 ?2 cups. |
| 23 | * cookfdn brings you this recipe with permission |
