Grilled Pork Tenderloin with Autumn Braised Red Cabbage

Pork
Grilled Pork Tenderloin with Autumn Braised Red Cabbage
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14
470
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Ingredients

2 pork tenderloin (about 2 pounds)
5 tablespoons olive oil (divided)
salt
black pepper
2 red onion (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

Directions

1Rub 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.
2Grill 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.
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NutritionView more

470Calories
Sodium36%DV860mg
Fat28%DV18g
Protein75%DV38g
Carbs11%DV32g
Fiber16%DV4g

PER SERVING *

Calories470Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat3.5g18%
Trans Fat
Cholesterol110mg37%
Sodium860mg36%
Potassium1170mg33%
Protein38g75%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate32g11%
Dietary Fiber4g16%
Sugars23g46%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.