Beer-Marinated Pork Tenderloin with Red Cabbage

They say you only need a little beer to flavor the sauce, but I doubled it anyway. (Actually, I halved the marinade to make just one tenderloin, but kept the lager at the full 1/4 cup.) Used a Ninkasi Venn Lager for the beer. The cabbage was surprisingly flavorful for how few ingredients go into it, but I'd recommend starting with less water and adding more if needed. I felt the cabbage was done a while before the water had evaporated, and I didn't really want it to be soupy. The pork after a 24 hour marinade was very juicy and had great flavor. Though I felt the sauce made with the leftover marinade was superfluous, and we barely touched it. Maybe if you turned it into a cream sauce, or finished it is some way so it doesn't just taste like a concentrated version of what's already on the pork. We did like everything else about this dish, and will make it again. Husband would give this a 4, I'd give it a 3.

• lschmidt

• Portland, OR

• 11/20/2014

I marinated this for about 8 hours. I ended up adding more beer, cider vinegar, and brown sugar(proportionally), used full salty sodium soy sauce but didn't double it like i did the others. Filled my apartment with smoke searing the meat, and burnt my hand trying to be a bad ass with my skillet. Took around 18 minutes in my crappy oven. The reduced marinade is awesome! I was really glad I made extra. The beer and flavors reduced really nicely and was an awesome addition. The pork was super moist and flavorful, cooking time was spot on. Pork is perfect. My beer? I used Stella(don't jugde), because it was in my fridge. As for the cabbage and apples, I really enjoyed it as being a unque flavor. I think if i do it again, i will add the apple a little later because i enjoy the crunchiness, tart, and texture. I would also add half the water to the cabbage and apple mixture, and maybe another bay leaf. I felt the current amount of water was excessive. I did overcook the cabbage by a bit, so will make again with a few mods and hopefully will turn out perfect.

• contrabandit

• Texas

• 10/16/2014

I followed the recipe exactly marinated the pork 24hrs used foster larger beer it came out great took the pork out at 135* rest it about 1/2 hr while I mde the cabbage it was jucey an very tender Next time Iwill take the pork out at about 125* I perfer my pork tenderloin somewhat pink resting it on the stove for 1/2hr will add about 10* to the pork this recipe is a real keeper

• jimmyd832

• Ocala fl.

• 9/23/2014

I followed the pork recipe exactly and marinated the pork for 6 hours. The overwhelming flavor is soy sauce even though it is combined with the beer, vinegar and sugar. Yes it was tender and moist but the delicate pork flavor was obscured. You are essentially brining the pork; perhaps eliminating the soy sauce and adding some kosher salt instead would enhance juiciness without obscuring the pork flavor.

• mwarzt

• Ashland, va

• 1/22/2014

This pork tenderloin dish (like many others) is so simple, yet so delicious. I feel like its something I would pay at least $20-30 in a nice restaurant, but I actually made it!! I am not a huge fan of cabbage, but ate it up in this dish because of the flavors from the sauce. I only marinated the pork for 3 hours because I was short on time, but the flavors still came out great. I will have to try for longer next time, maybe it will be even tastier!

• brendaj104

• Denver, CO

• 3/25/2013

喜欢猪肉和卷心菜。我腌制猪肉机汇ernight. Great flavor and moist. Don't omit reducing the marinade as the sauce has great flavor. The red cabbage has a nice delicate flavor -- amazing since there's only the bay leaves for seasoning -- i think this is the first time i've ever really tasted bay leaves! I have a sweet & sour red cabbage recipe that I love, but this cabbage recipe difinitely is going to be made again & again.

• dory92064

• San Diego, CA

• 3/20/2013

Loved the flavor of the pork and cabbage together. I marinated the pork overnight. The reduced marinated sauce really adds the flavor to the pork so don't omit making it. I love the flavor of the cabbage -- i think this is the first time I have actually tasted the flavor of bay Leaves! I have a sweet and sour red cabbage recipe that i have been making for years, but I think this recipe is right along side it! Both the pork tenderloin and cabbage are definitely keepers.

• dory92064

• San Diego, CA

• 3/20/2013

Delicious! The whole family loved it. I did marinate it for about 8 hours and the sauteed cabbage and apples was an excellent compliment.

• Mom23boys

• Michigan

• 3/20/2013

The marinade reduction makes a spectacular sauce. Will try it with other meats such as venison.

• Anonymous

• North Dakota

• 3/14/2013

i was a little skeptical but pleasantly surprised as were my dinner guests. the juicy tenderness of the pork with the crunch of the cabbage.... perfect .... AND the flavor profile was superb! this will be made again and again and again .........

• Anonymous

• weymouth ma

• 3/10/2013

This was easy and delicious. I particularly loved the cabbage/apple portion!!

• Anonymous

• Portland, Oregon

• 3/5/2013

Easy, delicious, and healthy! Both the pork and cabbage had great flavor, and the beer added something a little different. I only marinated the pork for about 5 hours and it turned out very flavorful, tender, and juicy. Will definitely be making this again soon.

• Anonymous

• New York, NY

• 2/26/2013

My guests raved about it. Very simple and quite nice. The cabbage and apples were very good and marinating the pork for 24 hours made the pork very moist.

• Anonymous

• Burtonsville, MD

• 2/25/2013

Cabbage and apples are lovely. Pork was just ho-hum. Far better for simple pork tenderloin are the other recipes on this site which include mustard and maple or fennel rub. I wouldn't bother with this recipe again, but would use the cabbage part to accompany pork chops.

• dakcook

• Adfirondack Mts. of NY

• 2/24/2013

Fantastic! Really easy to prepare and the flavors were wonderful. I cooked the cabbage when I started marinating the pork, so all I had to do was re-heat the cabbage while the pork was cooking that evening. Perfect week-night dish.

• tendon

• Chicago, IL

• 2/23/2013