But first a picture of something I think is beautiful.  It tastes just like a white cauliflower but is so much prettier.

purple cauliflower

I have been playing around with agave nectar for the past few weeks as a substitute for honey.  I’ve noticed that quite a few competitive bbq teams are using agave nectar in their sauces and marinades and I just wanted to get a feel for the latest trendy ingredient.

For the record, this combination of marinade and rub is pretty danged good.

The Marinade

  • 2 Tbs kosher salt
  • 2 Tbs fresh minced ginger
  • ¼ cup agave nectar
  • 1 pint water

The Dry Rub

  • 3 Tbs turbinado sugar
  • 1 Tbs paprika
  • 1 tsp chili powder

The pork tenderloin (with the silverskin removed) was marinated overnight in the refrigerator.  I took it out of the refrigerator, dried it off and let it rest on the counter for 20 minutes while I picked up my kid from basketball practice (again).  Before I headed out the door I set the oven to 425F so it would be hot by the time I got back.  When I got back I threw the tenderloin in the oven and let it bake for 35-40 minutes until an internal temperature of 149F was reached.  Do not go exclusively by my time and temperature as no two ovens are the same. Go by the internal temperature of the tenderloin. If you don’t have a good digital thermometer then buy one now. This one is good, this one is better.

While the tenderloin was finishing I grilled up some portabella mushrooms and steamed the florets from a head of purple cauliflower.   I seasoned the mushrooms with some salt, pepper and paprika and cooked them in my grill pan with a little butter.  I love grilled mushrooms and a grill pan is so much easier than firing up my big Weber.  If you are interested in grill pans then I can recommend this oneor this one. Both are excellent.

Here is what it looked like in the end.  I promise that the cauliflower was really purple when I took the picture.  For some reason it came out as a somewhat lifeless blue…of well, you can only do so much when you are using your phone as a camera!  As I mentioned earlier, this was delicious!  As far as agave nectar nectar compared to honey…honestly I couldn’t tell that much of a difference in the final product.

Pork tenderloin with agave ginger marinade