I only had one pork tenderloin but it was pretty large so I made the complete recipe of marinade and left the meat in it for a couple of hours.
After reading Kathy’s rub ingredients and having chili powder winner, Drick, refer to it as a rub, I decided it had enough similar ingredients to try it as a rub for this – first time ever used for something besides chili by me.
After pouring out the grease, I added the leftover marinade to a skillet I’d used to fry some bacon for the slaw, and still had a few bacon bits, and reduced it until thickened.
I will definitely try this again with marinades and, after reducing, taste them and use as a pan sauce if they have the right flavor – perhaps with a few adjustments. So this became a post about the marinade and you should check at Kathy’s post at the above link to read about the tenderloin - WITH RUB.
We both really liked the slaw but thought ot was just a little too tangy for our taste, perhaps due to the very juicy lemon we used. Next time we'll add half the juice to begin with or a little more sugar. Thanks Kathy and Lynda for a very nice meal.
6/19/12 meal date