Bourbon-Glazed Cajun Tenderloin

• 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

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 135u0b0 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 3/4-1 inch slices and serve warm.

marinade, worcestershire sauce, molasses, mustard, center, rub, cracked black pepper, garlic, paprika, kosher salt, cayenne, bourbon, mustard, brown sugar, ingredients, extra virgin olive oil

Taken from www.food.com/recipe/bourbon-glazed-cajun-tenderloin-226394 (may not work)