This is a great recipe. After reading reviews where some said to follow the sauce recipe exactly and other said to puree it all until smooth, I decided on pulsing the shallot and bacon bits until smaller but not totally liquified. Really delicious! I used white wine and brown sugar instead of port, (it's what I had on hand) and rolled the raw tenderloin in a mix of hacked thyme, rosemary, salt & pepper about five hours before cooking. Wrapped tightly in plastic wrap and refridgerated up until an hour before cooking, when I allowed it to rest until it reached room temperature. My oven took longer than the suggested cooking time, I ended up cooking the roast for a total of 35 minutes. Very, very tasty!
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This is a great recipe. After reading reviews where some said to follow the sauce recipe...