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Beer-Marinated Pork Tenderloin with Red Cabbage

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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.

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Ingredients

  • 2 pork tenderloins (1 1/2-1 3/4 pound total)
  • 1/4 cuplager
  • 1/4 cupreduced-sodium soy sauce
  • 2 tablespoons(packed) brown sugar
  • 1 tablespoonplus 1 teaspoon apple cider vinegar, divided
  • 3 tablespoonsolive oil
  • 2 tablespoonsunsalted butter
  • 1/2 medium red cabbage, cored, cut into 1/2-inch strips
  • 1 apple, peeled, cored, chopped
  • 2 bay leaves
  • Kosher salt, freshly ground pepper

Details

Preparation

Step 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.

. Preheat oven to 400°. 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.

• Transfer skillet to oven and roast until an instant-read thermometer inserted into thickest part of pork registers 140°, 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.

• 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.

• Slice pork and serve with cabbage mixture and sauce.



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