Wine Braised Pork Tenderloin
with sauteed cabbage
Ingredients
- 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
- Red cabbage - 1 small head, sliced
- Cooking oil - 1 Tbsp
- White wine - 1/4 cup
- Apple cider vinegar - 2 Tbsp
Nutrition Facts
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
Nutrition Facts
Reviews
Ratings
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
0 HelpfulI made it sans the cabbage and beefed up the sauce to serve over some pasta. The pork and Sauce were great!
0 HelpfulI 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... ;)
0 HelpfulI must have had a big pork tenderloin. It needed to cook longer. Next time I will get out my thermometer.
0 HelpfulI 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.
0 Helpful