Bourbon-Glazed Cajun Tenderloin

Step 1

Make the marinade: in a small bowl, whisk all the marinade ingredients together.

Step 2

Trim the tenderloin of excess fat and silver skin; place tenderloin in a large zip-lock plastic bag; pour in the marinade.

Step 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.

Step 4

Make the rub: in a small bowl, combine the rub ingredients.

Step 5

Make the glaze: in a small bowl, whisk the glaze ingredients together until the sugar is dissolved.

Step 6

Remove tenderloin from bag and discard marinade; wipe excess marinade off the tenderloin with paper towels.

Step 7

Press the rub into the tenderloins; let stand at room temperature for 20-30 minutes before grilling.

Step 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.

Step 9

Continue grilling over indirect medium heat until internal temperature reaches 135° for medium rare, 10-20 minutes.

Step 10

During the last 10 minutes of grilling time, turn and baste with the glaze.

Step 11

Remove the tenderloin from the grill and let rest for 5-10 minutes; cut into ¾-1 inch slices and serve warm.