Monday Tenderloin

Lawn Ranger

<p />Tried something a little different on the tenderloin last night. Marinated for about 3 hours in a mixture of:
3oz. Balsamic vinegar
3 heaping tablespoons of brown sugar
2 oz. Worchestershire
2 oz. soy sauce
2 tablespoons catsup
1 tablespoon prepared mustard
and.. the best
a couple of canned, whole, chipotle peppers and about a tablespoon of the adobo sauce they're packed in.[p]Put it all in a blender until the peppers became part of the liquid. Reduced down the remaining marinade for sauce.[p]Seared then cooked on an elevated grid at 350 - 400 until 145 degrees internal.[p]I think I may like this better than the Raspberry Chipotle. This is the same marinade I used on wings last year at the Texas Eggfest.[p]Mike

Lawn Ranger

Oh yeah, I forgot...before cooking I salted with kosher salt and coated with coarse ground pepper. On this one I also sprinkled lightly with Sesame seeds.[p]Mike