Simple New Marinade

New marinades are always fun to play with.  A little of this and a little of that make a lot of difference.  My only problem is when adding a little bit of anything I don't write it down.  I will make a great dish, then when asked to reproduce, well I don't remember everything that went in it.  I know the basics, but never down to the last detail. I am going to get better at this.  A few days ago I whipped up a pretty good marinade out of things I had on hand and it turned out pretty good.  Last night I tried to duplicate it with a few changes for the best, I hope.  It started with Worcestershire, soy sauce, brown sugar, cayenne, salt and pepper.  The original amounts I have no idea, a taste and add type marinade.  Tonight I measured.

1/2 cup Worcestershire
1/4 cup Soy Sauce
2 Tablespoons Brown Sugar
1 Teaspoon Cayenne
1/4 Teaspoon Onion Powder
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Pepper

This time I heated it up on the stove to melt the dry ingredients.  I removed a 1/2 cup of the marinade and let it cool.  Then poured it over a pork tenderloin and let it marinate for 1 hour.  Here it is before the oven.

I cooked it at 225 degrees until it reached an internal temp of 155.  Then let it rest for about 10 minutes.  While it was cooking I boiled the rest of the marinade until it was reduced by half.  I drizzled it over the sliced pork and potato wedges.

This was a very good simple meal.  I tasted a piece of the pork pre finishing sauce and it was good, but the drizzle added a great extra bump of flavor.  I like the basics of this marinade but it definitely needs a little something else. It is sweet and spicy but just didn't have the depth I was looking for. I can't wait to figure out what it is.  

Busy

I guess I should have titled this one a quick post.  Not much detail here, just letting everyone know I am still around.  I have been quite busy lately with a new venture and due to my long hours Byrd has been taking care of the cooking around here.  Tonight she made a few additions to Byrd's Spaghetti by spicing it up with some left over hot Italian sausage from the tortellini cook and then threw in some spinach.  I love the regular sauce but this was a nice change.

I promised last week that I would be back to my regular posting, but....such is life.  I will get back to posting as soon as I get into a good rhythm with the new restaurant.  We bought one.  More on that later. What was I thinking opening a restaurant in the last two weeks of Byrd being pregnant.  Am I crazy?