When the air turns crisp, braise some autumn-flavored
red cabbage to serve with grilled pork tenderloin.
Grilled Pork
Tenderloin with Autumn Braised Red Cabbage
2 whole pork tenderloins,
about 2 pounds total
5 tablespoons olive oil, divided use
Salt and pepper, to taste
2 large red onions, thinly sliced
1 large head red cabbage, cored and thinly sliced
2 teaspoons ground allspice
1 1/2 teaspoons salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 cup dry red wine
1/2 cup red wine vinegar
2/3 cup brown sugar, firmly packed
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 to 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 to 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.
Grill tenderloins directly
over heat, turning occasionally, until evenly browned and just
done, about 12 to 15 minutes.
