Beer Marinated Pork Tenderloin With Red Cabbage Recipe 455

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BEER-MARINATED PORK TENDERLOIN WITH RED CABBAGE



Beer-Marinated Pork Tenderloin with Red Cabbage image

Provided by Bon Appétit Test Kitchen

Categories     Beer     Pork     Roast     Dinner     Pork Tenderloin     Winter     Cabbage     Bon Appétit     Peanut Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 11

2 pork tenderloins (1 1/2-1 3/4 pounds total)
1/4 cup lager
1/4 cup reduced-sodium soy sauce
2 tablespoons (packed) brown sugar
1 tablespoon plus 1 teaspoon apple cider vinegar, divided
3 tablespoons olive oil
2 tablespoons unsalted butter
1/2 medium red cabbage, cored, cut into 1/2" strips
1 apple, peeled, cored, chopped
2 bay leaves
Kosher salt, freshly ground pepper

Steps:

  • 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°F. 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°F, 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.

BEER-MARINATED PORK TENDERLOIN WITH RED CABBAGE



Beer-Marinated Pork Tenderloin with Red Cabbage image

The combination of the beer and the soy sauce in the marinade gave the pork a subtle sweet flavor.

Provided by Taste As You Go // adapted from Bon Appétit Magazine

Categories     Dinner

Time 53m

Number Of Ingredients 12

1 1/4 pounds pork tenderloin
1/4 cup lager
1/4 cup low-sodium soy sauce
3 tablespoons dark brown sugar, packed
1 tablespoon plus 1 teaspoon apple cider vinegar, divided
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 small head red cabbage, cut into 1/2-inch strips
1 Granny Smith apple, peeled, cored, and chopped
2 bay leaves
Kosher salt
Freshly ground black pepper

Steps:

  • Place the pork tenderloin in a large resealable plastic bag. In a small bowl, whisk together the lager, soy sauce, brown sugar, and 1 tablespoon of apple cider vinegar. Pour the mixture into the bag with the pork and seal. Refrigerate, turning occasionally, for at least 8 and up to 24 hours.
  • Preheat the oven to 400°F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Remove the pork tenderloin from the marinade, allowing any excess to drip off. Reserve the marinade off to the side. Cook pork, turning, until browned on all sides, about 8-10 minutes.
  • Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of pork registers 140°F, 10-15 minutes. Transfer to a plate and let rest for at least 10 minutes.
  • Pour the reserved marinade into a small saucepan. Bring the marinade to a boil, reduce heat, and simmer until slightly thickened, 5-8 minutes.
  • Meanwhile, melt the butter in another large skillet over medium heat. Add the cabbage, apple, bay leaves, and 1 cup of water. Season with salt and pepper. Cook the cabbage until it is softened, about 15-20 minutes, tossing occasionally. Drizzle the remaining 1 teaspoon of apple cider vinegar over the cabbage and toss to combine.
  • Slice the pork and serve with the cabbage mixture and sauce.

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  • Place pork in a large resealable plastic 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°. 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.
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