Grilled Pork Tenderloin With Autumn Braised Red Cabbage Recipe

Name: Grilled Pork Tenderloin With Autumn Braised Red Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pork tenderloins about 2 pounds; 5 tablespoons olive oil divided; salt; black pepper; 2 red onions large, thinly sliced; 1 head red cabbage cored and thinly sliced; 2 teaspoons allspice; 1/2 teaspoon nutmeg; 1 1/2 teaspoons salt; 1/2 teaspoon cinnamon; 1/2 teaspoon black pepper; 1 cup dry red wine; 1/2 cup red wine vinegar; 2/3 cup brown sugar

Servings: persons

2 pork tenderloins about 2 pounds
5 tablespoons olive oil divided
salt
black pepper
2 red onions large, thinly sliced
1 head red cabbage cored and thinly sliced
2 teaspoons allspice
1/2 teaspoon nutmeg
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
1 cup dry red wine
1/2 cup red wine vinegar
2/3 cup brown sugar

1
Rub tenderloins with about 1 tablespoon olive oil and season generously with salt and pepper. Prepare a medium-hot fire in covered kettle style grill. Meanwhile, in a large deep skillet heat remaining 4 tablespoons olive oil over medium-high heat; add red onion and cook, stirring, until very tender, about 8-10 minutes. Add cabbage, raise heat to medium-high and stir until it begins to wilt. Add allspice, salt, nutmeg, cinnamon, black pepper and wine, bring to a boil. Cover, lower heat and simmer until cabbage is tender, about 8-10 minutes. Stir in vinegar and brown sugar. Simmer uncovered, stirring occasionally, until cabbage is very tender and liquid is absorbed, about 10 more minutes.
2
Grill tenderloins directly over heat, turning occasionally, until evenly browned and just done, about 20 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pork tenderloins about 2 pounds, 5 tablespoons olive oil divided, salt, black pepper, and more.

Yes, Grilled Pork Tenderloin With Autumn Braised Red Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Pork Tenderloin With Autumn Braised Red Cabbage

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