Directions

1. In a large bowl, combine the marinade ingredients and mix well. Place the tenderloin in a resealable plastic bag and pour in the marinade. Refrigerate for 4-12 hours.
2. Build a fire (wood or combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 250°F, place the tenderloin on the void side of the grill and close the lid. Cook for 1 hour and 15 minutes, turning once.
3. Combine the glaze ingredients in a small bowl. Use a small pastry brush to paint the tenderloin with the glaze. Cook for an additional 10 to 15, or until the internal temperature of the tenderloin is 140-150°F. Let the tenderloin rest for 10 minutes on a cutting board, slice into medallions, and serve.