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Grilled Pork Tenderloin with Autumn Braised Red Cabbage
PORK14Ingredients
40Minutes
470Calories
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Ingredients
US|METRIC
6 SERVINGS
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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.
NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories470Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol110mg37% |
Sodium860mg36% |
Potassium1170mg33% |
Protein38g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate32g11% |
Dietary Fiber4g16% |
Sugars23g |
Vitamin A30% |
Vitamin C140% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.