Beer-Marinated Pork Tenderloin with Red Cabbage
The pork tender is marinated in beer overnight and then served with the marinade as a sauce. Red cabbage on the side makes this a great dish.
- 2 pork tenderloins
- 1/4 c lager
- 1/4 c soy sauce
- 2 T packed brown sugar
- 1 T plus 1 tsp apple cider vinegar, divided
- 3 T olive oil
- 2 T unsalted butter
- 1/2 medium red cabbage, cored and cut into 1/2 inch strips
- 1 apple, peeled, cored and chopped
- 2 bay leaves
- Kosher salt and fresh ground pepper
Place pork in a large resealable plastic bag. Whisk lager, soy sauce, brown sugar, and 1 T vinegar in a small bowl. Pour into bag with pork and marinade overnight. Chill and turn occasionally.
Preheat oven to 400. Heat oil in skillet over medium-high heat. Remove pork from marinade, allowing any excess marinade to drip off. Reserve marinade. Cook pork in skillet and brown on all sides 8-10 minutes.
Transfer pork to ovenproof pan and roast until meat thermometer registers 158. Let meat rest for 10 minutes. Pour reserved marinade in small saucepan. Bring to a boil, then reduce heat and simmer until slightly thickened 5-8 minutes.
Melt butter in another 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 tsp vinegar to cabbage and toss to combine. Slice pork and serve with cabbage and sauce.
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