Bourbon-Glazed Cajun Tenderloin

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

• Ready In: 1 hr 25 mins
• Serves: 6-8

Ingredients

• Marinade

• 1⁄4 cup Worcestershire sauce
• 2  tablespoons molasses
• 2  tablespoons Dijon mustard

• Meat

• 1 (2 1/2-3 lb)  center-cut beef tenderloin

• Rub

• 1  tablespoon cracked black pepper
• 1  tablespoon  granulated garlic
• 1  tablespoon paprika
• 2  teaspoons kosher salt
• 1⁄2 teaspoon cayenne

• Glaze

• 1⁄4 cup Bourbon
• 1⁄4 cup Dijon mustard
• 1⁄4 cup  firmly packed light brown sugar

• Other Ingredients

•  extra virgin olive oil

Directions

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.