BEER-MARINATED PORK TENDERLOIN WITH RED CABBAGE
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
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
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
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.
- 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 tsp. vinegar and toss to combine.
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- Place pork in a large shallow container. In a bowl, whisk together beer, lime juice, olive oil, garlic, thyme, cumin, salt, black pepper, and cayenne. Add marinade to pork, turn meat to coat, cover, and marinate in refrigerator for 4 hours or more.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Grease grill grates.
- Remove pork from marinade, letting excess drip off. Reserve marinade. Grill pork for about 12 minutes, turning a couple times, until it reaches an internal temperature of 145°F. Let meat rest for 5 minutes before slicing.
- Place reserved marinade in a saucepan, bring to a boil and simmer over medium-high heat until reduced by nearly a half, about 5 minutes. Serve pork topped with beer sauce and parsley.
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- Combine all ingredients for the marinade and whisk well. Place the two pork tenderloins in a gallon zip top bag and the pour in the marinade. Press out any extra air and seal tightly. Refrigerate for at least an hour, or up to 8 hours.
- Preheat your grill to 400 degrees F. Remove the tenderloin from the marinade and shake off any excess shallot or garlic pieces. Reserve the marinade and set aside. Place the tenderloin on the grill.
- Grill for 2-3 minutes per side before rotating. Continue cooking and rotating on the grill until the internal temperature of the tenderloin reads 145 degrees F. Remove from the grill and allow to rest for 5-10 minutes.
- While the tenderloin is resting, melt the butter in a large skillet over medium high heat. Whisk in the flour and cook until well combined (1-2 minutes). Pour 2 cups of the reserved marinade into the skillet and whisk. Bring the sauce up to a boil and reduce the heat. Allow the sauce to simmer for 3-5 minutes.
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- In a medium bowl, combine the cider marinade ingredients, from the cider through the dried tarragon.
- Rinse and pat dry the pork tenderloin. Place the pork in a large sealable plastic bag. Pour the marinade over the pork and seal the bag. Gently toss the pork with the marinade so that it is well coated. Marinate in the refrigerator for 1 to 2 hours, taking the pork out to marinate at room temperature 15 minutes prior to cooking.
- Start cooking the entree by working on the cabbage. Heat a large skillet over medium heat, and coat with oil spray. Add the bacon and cook until crisp, about 10 minutes, turning occasionally. When the bacon is cooked, remove it from the skillet and place on a plate covered with a paper towel to allow it to cool. Break the bacon into bit sized bits after it cools.
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