Unique Sauce to go with a Beef or Pork Tenderloin Rub
I'm going on a trip with some friends next weekend and wanted to make a pork tenderloin with my favorite rub....however, I'm also considering going "all out" and doing a beef tenderloin. So question 1 is if you think the following ingredients would even be good with beef and question 2 is if you all can point me in the direction of a good tenderloin sauce that would compliment the rub well or help me create one!
I've made this rub a LOT for pork and never done a sauce before, but I thought that might be a good addition. But perhaps this rub is distinct enough that a sauce wouldn't be a good idea.
ingredients (I never measure, so it's a little different each time)
- minced garlic
- ground cloves
- brown sugar
- thyme (just a TEENY bit...i tend to not be the biggest thyme fan)
- ground red pepper
Thanks in advance!
If you can get your hands on Pomegranate molasses, this stuff is my favorite go to for both pork and beef tenderloins. For pork, I measure equal parts molasses with dark soy and generously marinate the meat for about 1 hour in the frig. Then, I bring the loin to room temp and grill. For the beef, I mix equal parts molasses with high quality balsamic vinegar; same procedure as the pork.
In either case I make a sauce of the molasses by warming it on a very low flame with a few tablespoons of red wine and some butter.
Both are delicious. I buy the molasses from an Armenian deli but other sources online and off carry it. Typically $4.00/bottle.
Try this recipe from Chows test kitchen. It's a pork tenderloin with a spicy apricot glaze. I'm not convinced however that this would work so well with beef.
I could see tadao idea working nicely with a dark or golden rum, maybe even a spiced rum.