In a small bowl, whisk together the marinade ingredients.
Trim the tenderloin of excess fat and silver skin.
Place the tenderloin in a large, resealable plastic bag and pour in the marinade.
Press the air out of the bag and seal tightly.
Turn the bag to distribute the marinade, place on a plate.
Refrigerate for 8-24 hours.
In a small bowl combine the rub ingredients.
In a small bowl whisk together the glaze ingredients until sugar dissolves.
Remove tenderloin from the bag and discard the marinade.
Wipe excess marinade off with paper towels.
Press the rub into the tenderloin & allow to stand at room temperature 20-30 minutes.
Lightly brush or spray the tenderloin with olive oil.
Sear over Direct Medium heat until well marked, about 20 minutes, turning every 5 minutes.
Continue grilling over Indirect Medium heat until internal temperature reaches 135 for medium rare, about 10 to 20 minutes.
During the last 10 minutes, turn and baste with glaze.
Remove the tenderloin from the grill & allow to rest for 5 to 10 minutes.