Place tenderloin in Ziploc bag or shallow dish. Pour marinade over tenderloin; seal or cover. Marinate in refrigerator for 8 hours, turning occasionally.

Remove tenderloin from marinade, reserving marinade. Bring marinade to a boil in a small saucepan; set aside.

Place tenderloin on a rack in a shallow roasting pan. Bake at 400 degrees for 45 to 55 minutes, or until meat thermometer inserted into thickest part registers l45 degrees for med-rare, or 160 for medium. Baste occasionally with marinade.

Let stand for 10 minutes before slicing. Serve with horseradish butter.

HORSERADISH BUTTER

1/2 cup butter, softened
1 8 oz. cream cheese, softened
1/4 cup mayonnaise
1/4 cup prepared horseradish, drained.

Combine all in a bowl & mix with an electric mixer until well blended.

Serve at room temperature (2 cups)

Serves 12