Ingredients
- 2 pork tenderloins (1 lb. each)
- 1/4 cup lager
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoon (packed) light brown sugar
- 1 tablespoon plus 1 tsp. apple cider vinegar, divided
- 3 tablespoon olive oil
- 2 tablespoon unsalted butter
- 1/2 tablespoon medium red cabbage, cored, cut into 1/2" strips
- 1 tablespoon apple, peeled, cored, chopped
- 2 tablespoon bay leaves
Preparation
Baking Directions:
Place pork in a large resealable plastic bag.
Whisk lager, soy sauce, brown sugar, and 1 Tbsp.
vinegar in a small bowl; pour into bag with pork and seal.
Chill, turning occasionally, for at least 4 and up to 24 hours.
Preheat oven to 400°.
Heat oil in a large ovenproof skillet over medium-high heat.
Remove pork from marinade, allowing any excess to drip off (reserve marinade).
Cook pork, turning, until browned on all sides, 8–10 minutes.
Transfer skillet to oven and roast until an instant-read thermometer inserted into thickest part of pork registers 140°, 10–15 minutes.
Transfer to a plate and let rest at least 10 minutes.
Pour reserved marinade into a small saucepan.
Bring to a boil, reduce heat, and simmer until slightly thickened, 5–8 minutes.
Meanwhile, melt butter in another large skillet over medium heat.
Add cabbage, apple, bay leaves, and 1 cup water; season with salt and pepper.
Cook, tossing occasionally, until cabbage is softened, 15–20 minutes.
Add remaining 1 tsp.
vinegar and toss to combine.
Slice pork and serve with cabbage mixture and sauce.
