Friday, June 29, 2012

Disappearing Tenderloin & Apple Bacon Cole Slaw

Well blogger buddies, you’ve done it again – delivered recipes just when I needed them.  Bev had decided she wanted grilled pork tenderloin for supper and Kathy from A Spoonful of Thyme had just posted a recipe for Disappearing Tenderloin and it sounded just right. 

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.

1/2 orange juice
2 tbsp olive oil
2 tbsp Worcestershire sauce
1 tbsp molasses
1 tbsp minced garlic

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.

I don’t cook pork as done as some so I grilled it to an internal temp of 140* and tented for 8-10 minutes before slicing knowing it would raise to my desired 145*.

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.

For side dishes we served our standard bacon wrapped and grilled smashed potatoes and Apple Bacon Cole Slaw from Lynda at Lynda’s Recipe Box, which she'd also just posted the previous day.  Rather than recopy it her, please check out her site for the recipe and photos.

Here’s a shot of my plate.

The tenderloin was delicious and about three bites in, it occurred to me that I’d forgotten to add the rub to it and when I told Bev, she said “I don’t think it could have been any better.”  I can’t believe I did that (CRS strikes again) but think the sauce made a big difference and this was a testimony to the flavor of the marinade. 

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.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  Brisket, Beans, And Mac


6/19/12 meal date


  1. I had to smile at the CRS, it happens to me all of the time - well maybe more but I'm not telling. When they say they don't think it could have been any better, I'd say you did good.

  2. I haven't cooked a tenderloin in ages. This looks wonderful Larry. I like my slaw on the sweet side too. Great looking summer meal.

  3. I came for the bacon slaw, but stayed for the tenderloin!!! YUM! It all sounds soooooo delicious! Wish I had a plate just like yours right now!

  4. Glad you enjoyed the tenderloin! Terry and I are chuckling about CRS...seems as though that runs through our house too. Accompanying it with a slaw was a great idea.

  5. We love a good tenderloin but I always seem to overcook it. Yours looks perfect! Have a great weekend Larry.

  6. The tenderloin was still great when I had it on a sandwich...what...5 days later? Great job, Daddio.

  7. I saw the apple bacon cole slaw and thought it would be great to take to a party. How does't like bacon.

  8. This looks absolutely delicious.

  9. Larry, That is one fine looking meal! I love the smashed potatoes corraled by bacon... Take Care, Big Daddy Dave

  10. great looking loin, cooked to 140 is the way to go, I also like the new guidelines for beef which is lower too, just makes sense, right?
    now I often will reuse the marinade mostly as a mopping sauce (boiling first of course) and tinker with it by adding additional flavors... adds more depth with a coat of cooked on basting flavor... hope your weekend is great

  11. Bacon in a slaw, you know I have to check that out.

    I've done those cooking errors where it turns out better anyway too. Once I combined the marinade AND sauce for a pork tenderloin and used it as the sauce all by accident. it was amazing!


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