Beer-Marinated Pork Tenderloin with Cabbage

This week's "box" brought some beautiful vegetables!

• 1 quart green beans
• 2 onions
• 1 pint blueberries
• 4 tomatoes
• 2 GIANT eggplants
• Bunch of turnips
• 3 green peppers
• Bunch of kale

For dinner, I wanted to use last week's cabbage. I don't dislike cabbage, but I'm not really sure how to use it. Sure, I like cole slaw, but there's only so much cole slaw one person can eat! So, I decided to simple cook the cabbage and serve it with some pork tenderloin (adapted from this recipe).

Beer-Marinated Pork Tenderloin with Cabbage

(Yields 4 servings)

Ingredients:

• 2 pork tenderloins (about 2 pounds total)
• 1/3 cup lager (this is not a full bottle, so try to figure out how to use the rest!)
• 1/3 cup soy sauce
• 3 Tbsp. brown sugar
• 1 1/2 Tbsp. apple cider vinegar
• 2 Tbsp. butter
• 2/3 head of cabbage, sliced into 1/2 inch strips
• 1 apple, peeled, cored and chopped
• 2 bay leaves
• 1 cup water
• Salt and pepper to taste

Directions:

1. Place pork into a large, resealable bag. Mix together beer, soy sauce, brown sugar and apple cider vinegar, then pour over pork and seal bag. Refrigerate and allow to marinade for 4-24 hours
2. Preheat oven to 400°F
3. Heat a large oven-proof pan over medium-high heat. Once hot, add small amount of olive oil (enough to coat pan)
4. Remove pork from marinade, allowing excess to drip off (set marinade aside). Cook pork until browned on each side, about 8-10 minutes total
5. Place entire pan into oven and cook for another 10-15 minutes, or until thermometer inserted into the thickest part of the tenderloin reads 140°F
6. Once pork is cooked, remove from oven and let rest for at least 10 minutes
7. Pour marinade into a small pot. Bring to a boil, reduce heat, then simmer for 5-8 minutes or until slightly thickened
8. In the meantime, melt butter over medium heat in a large skillet. Add cabbage, apple, bay leaves, water, salt and pepper. Cook, stirring occasionally, for 15-20 minutes or until cabbage is softened
9. Slice pork and top with sauce

I accompanied the pork and cabbage with garlic mashed potatoes. I left the skin on the potatoes for some color and texture, and I added minced garlic when mashing the potatoes. Here's how they turned out:



And here's the meal in its entirety:



Enjoy and thanks for reading!