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Name: Pork Tenderloin with Red Cabbage
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 1/2 - 1 3/4 Pork Tenderloin or 2 tenderloins if small; 1/4 cup Beer; 1/4 cup Reduced-sodium Soy Sauce; 2 packed tablespoons Palm or Brown sugar; 1 tablespoon Apple Cider Vinegar; 3 tablespoons Olive Oil; 2 tablespoons Butter; 1/2 medium Red Cabbage Cored and cut into 1/2" strips; 1 Apple peeled, cored, chopped; 2 Bay Leaves or 1/2 teaspoon bay leave powder; 1 cup Water; Salt and Pepper; 1 teaspoon Apple Cider Vinegar

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INGREDIENTS

1 1/2 - 1 3/4 Pork Tenderloin ; or 2 tenderloins if small
1/4 cup Beer
1/4 cup Reduced-sodium Soy Sauce
2 packed tablespoons Palm or Brown sugar
1 tablespoon Apple Cider Vinegar
3 tablespoons Olive Oil
2 tablespoons Butter
1/2 medium Red Cabbage ; Cored and cut into 1/2" strips
1 Apple ; peeled, cored, chopped
2 Bay Leaves ; or 1/2 teaspoon bay leave powder
1 cup Water
Salt and Pepper
1 teaspoon Apple Cider Vinegar

INSTRUCTIONS

1. Place pork in large resealable plastic bag, Whisk beer, soy sauce, brown sugar, and tablespoon of 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 degrees. Heat oil in a large ovenproof skillet over medium-high heat. Remove pork from marinade, allowing excess to drip off (reserve marinade). Cook pork, turning until browned on all sides, about 8-10 minutes.

3. Transfer skillet to oven and roast until instant-read thermometer inserted into thickest part of pork registers 135 degrees. Transfer to a plate and cover and let rest. Pour reserved marinade into 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.

NOTES

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Pork Tenderloin with Red Cabbage

1 1/2 - 1 3/4 Pork Tenderloin or 2 tenderloins if small
1/4 cup Beer
1/4 cup Reduced-sodium Soy Sauce
2 packed tablespoons Palm or Brown sugar
1 tablespoon Apple Cider Vinegar
3 tablespoons Olive Oil
2 tablespoons Butter
1/2 medium Red Cabbage Cored and cut into 1/2" strips
1 Apple peeled, cored, chopped
2 Bay Leaves or 1/2 teaspoon bay leave powder
1 cup Water
 Salt and Pepper
1 teaspoon Apple Cider Vinegar

2. Preheat oven to 400 degrees.  Heat oil in a large ovenproof skillet over medium-high heat. Remove pork from marinade, allowing excess to drip off (reserve marinade). Cook pork, turning until browned on all sides, about 8-10 minutes.

3. Transfer skillet to oven and roast until instant-read thermometer inserted into thickest part of pork registers 135 degrees.  Transfer to a plate and cover and let rest. Pour reserved marinade into small saucepan. Bring to a boil, reduce heat, and simmer until slightly thickened, 5-8 minutes.

5. Slice pork and serve with cabbage mixture and sauce.

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Nutrition

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Serving Size: 1 Serving (151g)
Recipe Makes: 4 Servings

Calories: 115
Calories from Fat: 76 (66%)

Amt Per Serving		% DV

	Total Fat 8.4g	11 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 0.5g
Cholesterol 15.3mg		5 %
Sodium 436.8mg		15 %
Potassium 84.8mg		2 %
Total Carbohydrate 8.9g		3 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 7.4g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 115

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