Beer-Marinated Pork Tenderloin with Red Cabbage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You need only a small amount of beer to flavor the sauce. We trust you know what to do with the rest of that bottle. Ingredients:
2 pork tenderloins (1 1/2-1 3/4 pounds total) |
1/4 cup lager |
1/4 cup reduced-sodium soy sauce |
2 tablespoons (packed) brown sugar |
1 tablespoon plus 1 teaspoon apple cider vinegar, divided |
3 tablespoons olive oil |
2 tablespoons unsalted butter |
1/2 medium red cabbage, cored, cut into 1/2 strips |
1 apple, peeled, cored, chopped |
2 bay leaves |
kosher salt, freshly ground pepper |
Directions:
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.
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.
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.
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.
5. Slice pork and serve with cabbage mixture and sauce.
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