Ingredients for Bourbon Glazed Cajun Tenderloin
- 1 tablespoon Worcestershire sauce
- Molasses
- 1 tablespoon Dijon mustard
- 1.5-2 lb beef tenderloin
- 1 teaspoon black pepper
- 1 tablespoon + 1 teaspoon garlic powder
- 2 tablespoons paprika
- 1 teaspoon salt
- 1 tablespoon cayenne pepper
- 3/4 cup bourbon
- 5 tablespoons brown sugar
- 1/4 cup olive oil
- 2 tablespoons Cajun seasoning
- 1 tablespoon + 1 teaspoon onion powder
- 1 tablespoon butter
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How to Make Bourbon Glazed Cajun Tenderloin
- **Make the Bourbon Marinade:** In a small bowl, whisk together 1/2 cup bourbon, 1/4 cup olive oil, 2 tablespoons Cajun seasoning, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
- **Prepare the Tenderloin:** Trim excess fat and silver skin from a 1.5-2 lb beef tenderloin.
- **Marinate:** Place the tenderloin in a large resealable plastic bag. Pour in the marinade, press out excess air, seal tightly, and refrigerate for 8-24 hours, turning occasionally.
- **Make the Cajun Rub:** In a small bowl, combine 2 tablespoons paprika, 1 tablespoon cayenne pepper (adjust to your spice preference), 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon brown sugar, 1 teaspoon black pepper, and 1 teaspoon salt.
- **Make the Bourbon Glaze:** In a small bowl, whisk together 1/4 cup bourbon, 2 tablespoons brown sugar, 1 tablespoon Dijon mustard, and 1 tablespoon butter until the sugar dissolves.
- **Prepare for Grilling:** Remove the tenderloin from the marinade and pat dry with paper towels. Generously press the Cajun rub onto all sides of the tenderloin. Let it rest at room temperature for 20-30 minutes.
- **Sear the Tenderloin:** Lightly brush the tenderloin with olive oil. Sear over direct medium heat for 20 minutes, rotating a quarter turn every 5 minutes, until well-marked.
- **Indirect Heat Cooking:** Move the tenderloin to the indirect heat side of the grill. Cook until the internal temperature reaches 135°F (57°C) for medium-rare (about 10-20 minutes).
- **Glaze and Finish:** During the last 10 minutes of grilling, baste the tenderloin with the bourbon glaze, turning to coat evenly.
- **Rest and Serve:** Remove the tenderloin from the grill and let it rest for 5-10 minutes before slicing into 1-inch thick pieces. Serve warm.
Nutrition Information (Approximate per serving)
Sodium
147 g
Sugar
64g
Fat
3g
Carbs
10g
