Bourbon Glazed Cajun Tenderloin
Weber’s big book of grilling; marinate time is 8-24 hours; uses both direct and indirect heat.
Steps
Make the marinade: in a small bowl , whisk all the marinade ingredients together.
Trim the tenderloin of excess fat and silver skin.
Place tenderloin in a large zip-lock plastic bag.
Pour in the marinade.
Press the air out of the bag and seal tightly.
Turn bag to distribute the marinade , place on a plate , and refrigerate 8-24 hours.
Make the rub: in a small bowl , combine the rub ingredients.
Make the glaze: in a small bowl , whisk the glaze ingredients together until the sugar is dissolved.
Remove tenderloin from bag and discard marinade.
Wipe excess marinade off the tenderloin with paper towels.
Press the rub into the tenderloins.
Let stand at room temperature for 20-30 minutes before grilling.
Lightly brush or spray tenderloin with olive oil.
Sear over direct medium heat until well marked , about 20 minutes , turning a quarter turn every 5 minutes.
Continue grilling over indirect medium heat until internal temperature reaches 135 for medium rare , 10-20 minutes.
D.
Ingredients
worcestershire sauce, molasses, dijon mustard, beef tenderloin, cracked black pepper, granulated garlic, paprika, kosher salt, cayenne, bourbon, light brown sugar, extra virgin olive oil