This easy roast was a huge hit at Christmas dinner. The hands-on prep time is less than 10 minutes--it's the marinating that takes many hours. I've used wine-based marinades before and decided to try apple ale, which is a favorite at our house. We thought it tasted much better than with the wine marinades.


Recipe Summary test

10 mins
55 mins
18 hrs 10 mins
18 hrs 75 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine ale and whiskey in a bowl. Add brown sugar, cloves, and orange peel.

  • Double over the skinny ends of the tenderloin and tie to the rest of the roast with kitchen string so it's roughly the same thickness from one end to the other. Place in a ceramic roasting or baking pan and pour ale marinade over top. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, for 18 to 24 hours.

  • Preheat the oven to 500 degrees F (260 degrees C). Coast a roasting pan with olive oil.

  • Remove tenderloin from the marinade and place in a roasting pan. Discard the remaining marinade.

  • Roast in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue roasting until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 45 minutes.

  • Let stand 10 minutes before serving.

Cook's Notes:

Start this recipe the night before you plan to serve it.

If dried orange peel is unavailable, slice an orange and put the whole slices in the marinade. If you don't have cinnamon whiskey, use 1/4 cup regular whiskey, a teaspoon of cinnamon, and an extra tablespoon of brown sugar.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

530 calories; protein 31.9g; carbohydrates 11.3g; fat 34.5g; cholesterol 115.6mg; sodium 87.8mg. Full Nutrition