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Pecan-Crusted Tenderloin with Warm Cranberry-Jalapeno Sauce
Wonderful holiday flavors!

Prep: 20 minutes
Cook: 1 hours
Servings: Serves 6-10
2-3 lbs. beef tenderloin roast, trimmed
3 Tbsp. coarse-grain Dijon mustard
1 Tbsp. maple syrup
1 clove garlic, minced
1 shallot, chopped
1 tsp. dried rosemary
1 tsp. dried thyme
1 cup pecans, finely chopped
1 cup fresh cranberries
-- Juice of half an orange
1/3 cup sugar
1 jar (7 ounces) roasted red peppers, drained and diced
1 small fresh jalapeno, seeded and diced
3 Tbsp. chopped cilantro
-- Zest of half a lime
-- Zest of half an orange

Preheat oven to 425F.
Mix mustard, maple syrup, garlic, shallot, rosemary and thyme. Spread evenly over entire surface of tenderloin.
Roll beef in the pecans, pressing firmly to cover tenderloin with nuts.
Roast 45-60 minutes on a rack in a shallow roasting pan. Remove when meat thermometer inserted in center reads 140F for medium-rare, 150F for medium. Allow roast to stand for 15 minutes before slicing.
While roast is cooking, blend cranberries, juice and sugar in food processor for 30-45 seconds.
Transfer to a saute pan and add roasted red peppers, jalapeno, cilantro, lime zest and orange zest. Stir to mix.
Allow sauce to stand for at least 30 minutes for flavors to blend. Warm sauce over low heat before serving. Do not boil. Add salt to taste.
Carve tenderloin into 1/2-inch thick slices and serve with cranberry-jalapeno sauce.