Friday, October 18, 2013

Beer-Marinated Pork Tenderloin with Red Cabbage

Beer-Marinated Pork Tenderloin with Red Cabbage | Taste As You Go
Beer-Marinated Pork Tenderloin with Red Cabbage

Truth be told, I actually made this dish back in March, when it was still bitter cold outside. I know it's still early in the fall, and the weather has been warmer than we all anticipated (at least in Pennsylvania), but I decided it's time to share this recipe for Beer-Marinated Pork Tenderloin with Red Cabbage.

As the temperatures start to dip/plummet, you'll want to have it ready the next time you're looking for inspiration for a meal that will stick to your ribs.


Beer-Marinated Pork Tenderloin with Red Cabbage | Taste As You Go
Beer-Marinated Pork Tenderloin with Red Cabbage

I was drawn in by this recipe when I first spotted it in Bon Appétit Magazine, which was odd since I'm not typically tempted by pork recipes. But I thought it would be nice to change up our routine and make something for dinner that I knew Stephen would really enjoy. To make sure the meal was really satisfying, I served the pork and cabbage along with my famous creamy mashed potatoes.

Hello, comfort food.

Beer-Marinated Pork Tenderloin with Red Cabbage | Taste As You Go
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, and when the marinade is reduced down to an accompanying sauce (not pictured), the dish is simply magical. As for the cabbage, Stephen and I couldn't get enough of it. Sweetened by the apples and slightly sour thanks to the addition of cider vinegar, the cabbage was the perfect vegetable side dish to serve with the pork.

We really enjoyed this meal, and after eating it, I'm warming up to the idea of making pork tenderloin for dinner more often.

Stephen is thrilled.


Beer-Marinated Pork Tenderloin with Red Cabbage
Yield: 4 servings | Printable Recipe

INGREDIENTS
  • 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

INSTRUCTIONS
  1. 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.
  2. Preheat the oven to 400°F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Remove the pork tenderloin from 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.
  3. Transfer the skillet to the 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.
  4. Pour the reserved marinade into a small saucepan. Bring the marinade to a boil, reduce heat, and simmer until slightly thickened, 5-8 minutes.
  5. 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.
  6. Slice the pork and serve with the cabbage mixture and sauce.
Recipe by Michelle Rittler | Taste As You Go // Adapted from Bon Appétit Magazine
  

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