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.
Photo by Debbie C.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Kosher salt and fresh ground pepper

  • 2

    bay leaves

  • 1

    apple, peeled, cored and chopped

  • 1/2

    medium red cabbage, cored and cut into 1/2 inch strips

  • 2

    T unsalted butter

  • 3

    T olive oil

  • 1

    T plus 1 tsp apple cider vinegar, divided

  • 2

    T packed brown sugar

  • 1/4

    c soy sauce

  • 1/4

    c lager

  • 2

    pork tenderloins

Directions

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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