Beer-Marinated Pork Tenderloin with Red Cabbage
Succulent pork tenderloin marinated in lager beer and soy sauce, served with braised red cabbage and apple. This flavorful dish combines tender meat with a sweet-tangy cabbage side dish.
Ingredients
- •2 whole pork tenderloins
- •¼ cup lager
- •¼ cup reduced-sodium soy sauce
- •2 tablespoons brown sugar
- •1 tablespoon apple cider vinegar
- •3 tablespoons olive oil
- •2 tablespoons unsalted butter
- •½ medium red cabbage
- •1 whole apple
- •2 whole bay leaves
- •to taste Kosher salt
- •to taste freshly ground pepper
Cooking Instructions
- 1.
Place pork in a large resealable plastic bag. Whisk lager, soy sauce, brown sugar, and 1 tablespoon vinegar in a small bowl; pour into bag with pork and seal. Chill, turning occasionally, for at least 4 and up to 24 hours.
240 min
- 2.
Preheat oven to 400°F. Heat oil in a large ovenproof skillet over medium-high heat. Remove pork from marinade, allowing any excess to drip off (reserve marinade). Cook pork, turning, until browned on all sides, 8-10 minutes.
10 min
- 3.
Transfer skillet to oven and roast until an instant-read thermometer inserted into thickest part of pork registers 140°F, 10-15 minutes. Transfer to a plate and let rest for at least 10 minutes. Pour reserved marinade into a small saucepan. Bring to a boil, reduce heat, and simmer until slightly thickened, 5-8 minutes.
25 min
- 4.
Meanwhile, melt butter in another large skillet over medium heat. Add cabbage, apple, bay leaves, and 1 cup water; season with salt and pepper. Cook, tossing occasionally, until cabbage is softened, 15-20 minutes. Add remaining 1 teaspoon vinegar and toss to combine.
20 min
- 5.
Slice pork and serve with cabbage mixture and sauce.
5 min
