A super-easy, delicious tenderloin. I cooked roast to 145 degrees internal and let it rest for 5 minutes to complete cooking. Meat was juice, lightly pink, and done. Leftovers, sliced very thinly, made excellent sandwiches spread with horseradish sauce. Yum!
Marinade goes together really easily and adds a great flavor to the tenderloin. Cooked on the BBQ then left to rest covered with foil for 5 min before serving. Deliciously moist and tender. Highly recommend this and all of Chia's recipes.
From "Weber's Art of the Grill"