14Ingredients
Calories
40Minutes

Ingredients

  • 2 pork tenderloins (about 2 pounds)
  • 5 tablespoons olive oil (divided)
  • salt
  • black pepper
  • 2 red onions (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

  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. 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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