1 (6 lb.) beef tenderloin, well trimmed
1 clove garlic, halved
1/2 c. port wine
3 tbsp. low sodium soy sauce
1/2 tsp. hot sauce
1 tsp. dried whole thyme
1/2 tsp. pepper
1/4 tsp. salt
1 bay leaf
Vegetable cooking spray
Orange slices (opt.)
Fresh parsley sprigs (opt.)

Trim fat from tenderloin. Spear meat in several places and rub with garlic; minced garlic. Combine garlic and next 7 ingredients in a large zip top plastic bag. Add tenderloin; marinate in refrigerator 8 hours, turning bag occasionally.

Remove tenderloin from bag, reserving marinade; discard bay leaf. Fold under 3" to 4" of small end. Place tenderloin on a rack coated with cooking spray; place rack in a shallow roasting pan. Brush reserved marinade over tenderloin. Insert meat thermometer into thickest portion of tenderloin. Bake at 425 degrees for 35 minutes or until meat thermometer registers 140 degrees (rare) to 160 degrees (medium), basting frequently with reserved marinade.

Place tenderloin on a large serving platter; cover loosely with aluminum foil and let stand 10 minutes before slicing. Garnish with orange slices and fresh parsley, if desired. Yield: 12 servings (about 180 calories per 3 ounce serving).