Grilled Pork Tenderloin with Autumn Braised Red Cabbage

Name: Grilled Pork Tenderloin with Autumn Braised Red Cabbage
Total time: 2400 s
Yield: 6 servings
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

Pork

14Ingredients

┅Calories

40Minutes

Ingredients

servings:

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

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Directions

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.
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.

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