Grilled Pork Tenderloin
with Autumn Braised Red Cabbage
When the air turns crisp, braise some autumn-flavored red cabbage to serve with grilled pork tenderloin.
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.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 440 calories Protein 36 grams Fat 17 grams Sodium 790 milligrams Cholesterol 100 milligrams Saturated Fat 3 grams Carbohydrates 32 grams Fiber 5 grams.
Recipe provided courtesy of National Pork Board.