SPICY MARINATED BEEF TENDERLOIN

4 cloves garlic, crushed
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon hot sauce
1 cup soy sauce
1/2 cup olive oil
1 cup port wine
1 teaspoon dried whole thyme
1 bay leaf
5 - 6 lb beef tenderloin, trimmed
Combine first 9 ingredients in a small bowl; mix well.
Place tenderloin in a large shallow dish. Pour the wine mixture over top and cover tightly. Refrigerate overnight, turning occasionally.
Uncover tenderloin; drain off marinade, reserving marinade. Place tenderloin on a rack in a baking dish; insert meat thermometer.
Bake at 425°, basting occasionally, until meat thermometer registers 140° (45 to 60 minutes).
(Bake to 150° for medium rare and to 160° for medium.)