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    You are in: Home / Recipes / Bourbon-Glazed Cajun Tenderloin Recipe
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    Bourbon-Glazed Cajun Tenderloin

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    45 mins

    40 mins

    ratherbeswimmin''s Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Marinade

    Meat

    Rub

    Glaze

    Other Ingredients

    Directions:

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

    Ratings & Reviews:

    • on February 07, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2010

      55

      Happy New Year!!! Made this for a group of 7 last night. Best New Years dish ever! Very tasty.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 31, 2008

      45

      Bourbon-glazed Cajun beef tenderloin is a recipe for a rich, mouth-watering experience. There are the usual paths to -memorable- such as: carefully trimming the tenderloin of all excess fat and membrane; tying the roast together with butcher cord to create a symmetrical shape (not in the recipe), marinating for a full 24 hours; cooking and glazing as instructed with both direct and indirect heat. However, when preparing this for the first-time, one is completely surprised by the rich broad-ranging taste created by molasses-Dijon-Worcestershire marinade, the paprika-cayenne rub and the Dijon-Bourbon glaze. Three days later, the -left-over- beef became an elegant tasting hors d'oeuvre, when thinly sliced and placed on a cracker with a small dab of Keen’s mustard. Ken Fisher

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Bourbon-Glazed Cajun Tenderloin

    Serving Size: 1 (185 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 269.3
     
    Calories from Fat 91
    34%
    Total Fat 10.2 g
    15%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 3529.3 mg
    147%
    Total Carbohydrate 32.0 g
    10%
    Dietary Fiber 9.1 g
    36%
    Sugars 16.0 g
    64%
    Protein 11.4 g
    22%

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