Roasted Beef Tenderloin

1 beef tenderloin (3 pounds)
1/2 cup port wine or 1/2 cup beef broth and 1 tablespoon balsamic vinegar
1/2 cup reduced-sodium soy sauce
2 tablespoons olive oil
4 to 5 garlic cloves, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon pepper
1/2 teaspoon hot pepper sauce

Tie roast at 2-in. intervals with kitchen string. In a bowl, combine the remaining ingredients; mix well. Pour 3/4 cup marinade into a large resealable plastic bag; add the tenderloin. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.

Drain and discard marinade from beef. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered at 425° for 45-60 minutes or until roast reaches desired doneness basting occasionally with reserved marinade.

Transfer to warm platter. Let stand 10 minutes before slicing. Serve with remaining reserved marinade. Makes 12 servings.