Bourbon-Glazed Cajun Tenderloin

READY IN: 1hr 25mins
Recipe by ratherbeswimmin

Weber’s Big Book of Grilling; marinate time is 8-24 hours; uses both direct and indirect heat.

Top Review by Castor

I used a 5.4 lb whole beef tenderloin and it would have served 9-10 people generously. I quadrupled the marinade and doubled the rub and glaze. Cooked it on a Big Green Egg, seared at 600, cooked at 325. Using a remote reading meat thermometer is essential to avoid having to open the grill lid too many times to test at end game. This is a great entree for special occasions and special friends. I only raed it a 5 stars because there wasn't an option to rate it at ten stars.

Ingredients Nutrition


  1. Make the marinade: in a small bowl, whisk all the marinade ingredients together.
  2. Trim the tenderloin of excess fat and silver skin; place tenderloin in a large zip-lock plastic bag; pour in the marinade.
  3. 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.
  4. Make the rub: in a small bowl, combine the rub ingredients.
  5. Make the glaze: in a small bowl, whisk the glaze ingredients together until the sugar is dissolved.
  6. Remove tenderloin from bag and discard marinade; wipe excess marinade off the tenderloin with paper towels.
  7. Press the rub into the tenderloins; let stand at room temperature for 20-30 minutes before grilling.
  8. 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.
  9. Continue grilling over indirect medium heat until internal temperature reaches 135° for medium rare, 10-20 minutes.
  10. During the last 10 minutes of grilling time, turn and baste with the glaze.
  11. Remove the tenderloin from the grill and let rest for 5-10 minutes; cut into ¾-1 inch slices and serve warm.

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