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!
The reserved juices from the cooked meat looks to me like a good base for your sauce.
Deglase the pan, strain it, add a pat of butter and shot of Cognac (brandy if you don't have Cognac) Voilà, sauce.
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.