1 c. catsup
2 tsp. mustard
1/2 tsp. Worcestershire sauce
1 1/2 c. water
2 (7 oz.) packets Italian salad dressing (Good Seasons)
1 (4-6 lb.) tenderloin, trimmed

Combine first 5 ingredients; mix well. Spear meat in several places. Marinate 8 hours in zip-lock bag. Drain and reserve marinade. Place on rack in shallow pan with meat thermometer. Bake for 30 to 45 minutes at 425 degrees or until thermometer registers 140 degrees (rare), 150 degrees (medium rare) and 160 degrees (medium). Baste occasionally with marinade. Serve the remaining marinade on the side. This entree is delicious and easy to prepare. Serves 10 to 12.