Archive for the ‘marinades’ Category
Pork Tenderloin
It may be the end of Daylight Saving/Summer Time in the US and it may also be the start of November, but here in our part of California we’re still getting temperatures over 80 F (nearly 27 Celsius in those more sensible units) so summer grilling season continues on ! Today we are trying a new cut for me, pork tenderloin, which I’m going to be smoking over peach wood and then it will be getting a cherry preserve glaze.
Pork tenderloin on the grill.
Leftover rub/marinade ingredients?
So today I was constructing the marinade for the Pork Tenderloin with Cherry Preserves recipe (full article coming later) and the recipe called for 1/4 cup (approx. 60ml) of cherry cola to go in the marinade. I was at least able to buy a single small bottle in the grocery store/supermarket but now I am left with 532ml of a 591ml bottle (it’s really a 20 fluid ounce bottle being an American size, hence the somewhat odd amount of milliliters) of coke which I don’t drink… (The 70 grams of sugar per bottle kinda puts me off too).
The somewhat disturbing volume and “nutritional” ingredients on my cherry coke bottle leftover from the marinade.
This seems to be a somewhat common problem in barbecue, in that rub or marinade recipes need quite small amounts of ingredients that only come in much large quantities (This recipe also called for 1/2 teaspoon of minced garlic from a 4.5 oz jar, but at least I can put that in pasta sauce or whatever). Some can be reused for other things or kept for later uses but that isn’t really the case with my cherry coke…
Any thoughts of what to do with unwanted and part-used leftovers from barbecue preps?