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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


Wine Braised Pork Tenderloin:
  • Pork tenderloin - 2 lbs
  • Onions, medium - 1 , sliced
  • Oil, cooking - 1 Tbsp
  • Vinegar, apple cider - 1 Tbsp
  • Wine, white - 1/4 cup
  • Stock, chicken - 2 cups + 2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Bay leaves - 2
  • Cornstarch - 4 tsp
Sauteed red cabbage:
  • Red cabbage - 1 small head , sliced
  • Oil, cooking - 1 Tbsp
  • Wine, white - 1/4 cup
  • Vinegar, apple cider - 2 Tbsp


  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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  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



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