Here is the situation:
I want to make this recipe: Barbecued Pork Tenderloin Recipe - MyRecipes.com
However, I've been told that marinading the meat will do nothing. So, I was thinking that I could follow this recipe's bringing technique (Coffee and Molasses-Brined Pork Chops Recipe - MyRecipes.com
) and combine it with the other recipe's rub.
But my question is how long to bring. I have guests coming over and I'd rather not have to excuse myself to prepare a brine; but would putting the pork in the brine around noontime if it will be prepared around 5:30 p.m. be too long? Is five hours too long for a tenderloin to sit in brine?
Or am I better off just following the marinade?