Shelly's Recipe

PORK TENDERLOIN WITH AUTUMN BRAISED RED CABBAGE

Category: Pork I - Tenderloins and Roasts

2 whole pork tenderloins, about 2 pounds total
5 tbsp olive oil, divided use
Salt and pepper, to taste
2 large red onions, thinly sliced
1 large head red cabbage, cored and thinly sliced
2 tsp ground allspice
1 1/2 tsp salt
1/2 tsp ground nutmeg and ground cinnamon
1/2 tsp ground black pepper
1 cup dry red wine
1/2 cup red wine vinegar
2/3 cup brown sugar, firmly packed

Rub tenderloins with about 1 tbsp olive oil and season generously with salt and pepper.
Prepare a medium-hot fire in covered kettle style grill.

Meanwhile, in a large deep skillet heat remaining 4 tbsp olive oil over medium-high heat; add red onion and cook, stirring, until very tender, about 8 to 10 minutes. Add cabbage, raise heat to medium-high and stir until it begins to wilt. Add allspice, salt, nutmeg, cinnamon, black pepper and wine, bring to a boil. Cover, lower heat and simmer until cabbage is tender, about 8 to 10 minutes. Stir in vinegar and brown sugar. Simmer uncovered, stirring occasionally, until cabbage is very tender and liquid is absorbed, about 10 more minutes.

Grill tenderloins directly over heat, turning occasionally, until evenly browned and just done, about 12 to 15 minutes. Serves 6.