Pork Tenderloin - Beer Marinated w/ red cabbage

By á-47

Ingredients

• 2 pork tenderloins (1 1/2 to 1 3/4 lb. total)
• 1/4 cup lager
• 1/4 cup soy sauce
• 2 Tbsp. packed brown sugar
• 1 Tbsp. plus 1 tea. apple cider vinegar, divided
• 3 Tbsp. olive oil
• 2 Tbsp. butter
• 1/2 medium red cabbage, cored, cut into 1/2" strips
• 1 apple, peeled, cored, chopped
• 2 bay leaves
• salt & pepper

Preparation

Step 1

Place pork in a zip lock bag. Whisk lager, soy sauce, brown sugar and 1 Tbsp. 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 degrees. 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, 6-10 minutes.

Transfer skillet to oven and roast until a thermometer registers 140 degrees, 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,m 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 tea. vinegar and toss to combine.

Slice pork and serve with cabbage mixture and sauce.