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1
Make the marinade: in a small bowl, whisk all the marinade ingredients together.
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2
Trim the tenderloin of excess fat and silver skin; place tenderloin in a large zip-lock plastic bag; pour in the marinade.
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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.
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4
Make the rub: in a small bowl, combine the rub ingredients.
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5
Make the glaze: in a small bowl, whisk the glaze ingredients together until the sugar is dissolved.
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6
Remove tenderloin from bag and discard marinade; wipe excess marinade off the tenderloin with paper towels.
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7
Press the rub into the tenderloins; let stand at room temperature for 20-30 minutes before grilling.
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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.
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9
Continue grilling over indirect medium heat until internal temperature reaches 135u00b0 for medium rare, 10-20 minutes.
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10
During the last 10 minutes of grilling time, turn and baste with the glaze.
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11
Remove the tenderloin from the grill and let rest for 5-10 minutes; cut into 3/4-1 inch slices and serve warm.
