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Wine Braised Pork Tenderloin
with sauteed cabbage

Active: 25 min Total: 30 min

"Braising" pork tenderloin in a Dutch oven is a perfect way to cook this lean cut of meat on a weeknight. Braising it in wine and stock keeps it tender and moist. We then turn the liquids into a tasty sauce. Pork and cabbage are always a good combo and since we have the white wine out, we use it to saute up our cabbage too

Ingredients

Servings:
4
Metric
Wine Braised Pork Tenderloin:
  • Pork tenderloin - 2 lbs
  • Onions - 1, sliced
  • Cooking oil - 1 Tbsp
  • Apple cider vinegar - 1 Tbsp
  • White wine - 1/4 cup
  • Chicken stock - 2 cups + 2 Tbsp
  • Dijon mustard - 1 tsp
  • Bay leaves - 2
  • Corn starch - 4 tsp
Sauteed red cabbage:
  • Red cabbage - 1 small head, sliced
  • Cooking oil - 1 Tbsp
  • White wine - 1/4 cup
  • Apple cider vinegar - 2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Pork tenderloin - Season and tenderize with salt and pepper. Cover and refrigerate if not making right away
  2. Cabbage / Onions - Prep as directed

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Make

  1. Heat a saute pan over medium-high heat. Add cooking oil and then tenderloins to heated oil. Sear each side for 2 to 3 minutes until a golden color forms
  2. Add in onions, apple cider vinegar, white wine, 2 cups (472 ml) of stock, mustard, and bay leaves. Cover and lower heat to simmer. Simmer for 12 to 15 minute or until temperature reaches 145F (63C) degrees
  3. In the meantime, heat your largest skillet or frying pan over medium-high heat. Add in 1 tbs. (15 ml) oil and then as much cabbage as can fit into the pan with a dash of salt. Keep adding more as room is made. Add in white wine and apple cider vinegar. Saute cabbage until it's tender. Season to taste with salt and pepper
  4. Once pork is done, remove from pan and set aside. Turn heat back up on pan. Mix corn starch with another 2 tbs. (30 ml) of stock and then pour into pan. Bring to a boil. Once the sauce thickens, stir it all up. Slice up pork and serve with sauce

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (13)
Gluten-free (1)
No ratings yet.
Paleo (0)
No ratings yet.
Vegetarian (0)

6 reviews

This one is amazing and abut of a staple here at our house. It reminds of our time spent in Germany so we make is quite a lot

By: Matt
Posted: Nov 27, 2016
Diet: Original
0 Helpful

I made it sans the cabbage and beefed up the sauce to serve over some pasta. The pork and Sauce were great!

By: Shanon
Posted: Jun 13, 2014
Diet: Original
0 Helpful

I made this with pork chops as I couldn't find tenderloin on my shopping trip. They were AMAZING! The sauce makes it so good! Although, I'm not even sure I made the sauce correctly because it's not shown in the photo? Is it supposed to be a brownish color? Either way, it was REALLY good. I made it with the fingerling potatoes from the archives. I may or may not have dipped said potatoes in the sauce... ;)

By: Yarin
Posted: Dec 28, 2013
Diet: Original
0 Helpful

I must have had a big pork tenderloin. It needed to cook longer. Next time I will get out my thermometer.

By: Allison
Posted: Nov 19, 2013
Diet: Original
0 Helpful

I think I overcooked our pork. Also, just didn't seem as flavorful as other meals.

By: Kerri
Posted: Jun 07, 2013
Diet: Original
0 Helpful

I was not eager to try the red cabbage but it was surprisingly good, very tender and slightly sweet plus it was a beautiful color. We gobbled it up and there was almost no cabbage left at the end of the meal. The pork was good, too, and came out perfectly.

By: Bernadette
Posted: Jun 06, 2013
Diet: Original
0 Helpful