BOURBON-GLAZED CAJUN TENDERLOIN

Bourbon-Glazed Cajun Tenderloin image

Provided by ratherbeswimmin

Categories Meat

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 13

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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

Steps:

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