Wine Braised Pork Tenderloin
with sauteed cabbage
"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
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Ingredients
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
Prep
- Pork tenderloin - Season and tenderize with salt and pepper. Cover and refrigerate if not making right away
- Cabbage / Onions - Prep as directed
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Make
- 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
- 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
- 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
- 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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