Bourbon-Glazed Cajun Tenderloin - cooking recipe

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

Preparation

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\u00b0 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 3/4-1 inch slices and serve warm.