Bourbon-glazed Cajun Tenderloin

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/4 cup worcestershire sauce
• 2 tablespoons molasses
• 2 tablespoons dijon mustard
• 1 (2 1/2-3 lb) center-cut beef tenderloin
• 1 tablespoon cracked black pepper
• 1 tablespoon granulated garlic
• 1 tablespoon paprika
• 2 teaspoons kosher salt
• 1/2 teaspoon cayenne
• 1/4 cup bourbon
• 1/4 cup dijon mustard
• 1/4 cup firmly packed light brown sugar
• extra virgin olive oil

Recipe

• 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.