Use your favorite rub making sure to cover the entire tenderloin. Cover and marinate in the refrigerator at least 1 hour. 4 to 6 hours if possible.
Make the glaze by melting the butter in a sauce pan over medium heat and adding the minced garlic. Cook about 1 minute.
Add the Bourbon, sugar, mustard, cinnamon and cloves and continue to simmer briskly over high heat, stirring almost continuously until it is thick and syrupy, about 2 to 4 minutes. Remove from heat and add salt and pepper.
Grill the tenderloins over high heat, turning occasionally until golden brown and cooked through. Basting with the bourbon glaze often.
4 tbsp butter
1 clove garlic, minced
4 tbsp Makers Mark Bourbon (you could use another brand, but why would you want to?)
4 tbsp brown sugar
2 tbsp Dijon-style mustard
1/2 tsp ground cinnamon
1/4 tsp ground cloves
Salt and pepper to taste
Your Favorite Rub (we suggest CrownBBQ Rubs)