Grilled Pork Tenderloin With Autumn Braised Red Cabbage

1. 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. 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.

* Per serving · 4 servings · Values may vary.