if by "drain", you mean by running it thru once, then go right ahead elfie.
last night i made a fantastic rosemary, garlic, and honey mustard roast pork loin.
i bought a large, "whole" loin and trimmed most of the fat, marinated it for just over 2 hours in a mixture of dijon mustard, honey, ginger ale, evoo, lots of garlic, and sprigs of fresh rosemary. it was roasted at 350 for about an hour and a half, basting every once in a while, using the sprigs of rosemary in the leftover marinade as brushes.
it was deeeelicious. i'll be posting the recipe later.