Grilled Beef Tenderloin

2 Tbsp Fresh Parsley (squeeze dry in towel) chopped
1 1/2 Tsp Kosher Salt (Coarse)
1 1/2 Tsp Black Pepper coarsely ground
3 Cloves Garlic crush thru a press
1 Tsp Sweet Hungarian Paprika
2 Bay Leaves, Pulverized In A Spice Grinder
1/2 Tsp Dry Mustard
1/4 tsp Ground Hot Red (Cayenne) Pepper
1 (4-Lb) Beef Tenderloin, Trimmed

Moppin' Sauce
1 C Beef Stock, Prefer Homemade Or Low-Sodium
1/4 C Dry Red Wine
1/4 C Worcestershire Sauce
3 tbsp Prepared Barbecue Sauce
2 tbsp Vegetable Oil
1 Jalapeno, Fresh, Minced, Seeds Removed **
2 cloves Garlic crushed


Make the dry rub: In a small bowl, combine all the ingredients. Rub the tenderloin with the dry rub. Tie the tenderloin crosswise and lengthwise with kitchen twine. (The roast can be prepared up to 6 hrs ahead, covered and refrigerated.)

Make the BBQ moppin' sauce: In a medium bowl, combine all the ingredients. (This sauce can be prepared up to 1 day ahead, covered and refrigerated.)

Place a 13 by 9-inch disposable foil pan on 1 side of the bottom of a charcoal grill. Pour 1 inch of water into the pan. Bank coals on the empty side of the grill, and make a hot charcoal fire.

Cook the tenderloin on a lightly oiled grill over the coals, turning and brushing with the moppin' sauce about every 5 minutes, until all sides are seared, about 15 minutes total. (Sear each section of the tenderloin before brushing with the sauce--moisture inhibits searing.) Move the tenderloin over the pan and brush well with the sauce.

Cover the grill and cook until a meat thermometer reads 125 F for medium-rare meat, about 20 more minutes. (Check the meat's temperature frequently to avoid overcooking.) Let the meat stand for 10 minutes before removing the kitchen twine.

Carve crosswise into 1/2" thick slices.