| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Prep: | 35 min |
| Inactive: | 5 min |
| Cook: | 55 min |
| Yield: | 6 servings |
Ingredients
- 3 pork tenderloins (about 1 1/2 pounds)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- Bourbon Glaze, recipe follows
- Braised Red Cabbage, recipes follows
- 1 tablespoon olive oil
- 2 shallots, chopped
- 2 cloves garlic, chopped
- 2 cups brown sugar
- 3/4 cup balsamic vinegar
- 1/2 cup red wine
- 1/2 cup apple cider
- 2 teaspoons green peppercorns* (See Cook’s Note)
- 1 bay leaf
- 1 cup seeded and chopped plum tomatoes
- 1/2 cup chopped red bell pepper
- 5 sprigs Italian parsley
- 3 tablespoons soy sauce
- 1 1/2 ounces bourbon
- 1 tablespoon olive oil
- 3 large onions, thinly sliced (about 2 pounds)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cumin
- 1 small red cabbage, thinly sliced (about 1 pound)
- 1/4 cup apple cider
- 1/4 cup brown sugar
- 1/4 cup red wine vinegar
Instructions
- Preheat the oven to 400 degrees F.
- Season the pork with the salt and pepper. Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides. Place the skillet into the oven and roast the pork for 8 to 10 minutes. Let the meat rest for 5 minutes before cutting. Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces.
- In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned. Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf, tomatoes, red peppers, parsley, and soy sauce. Simmer until reduced by 1/2.
- Strain the sauce and add the bourbon. Serve warm over sliced pork tenderloin or chops.
- In a large pot heat the olive oil over medium-high heat and saute the onions until soft. Add the cinnamon, cloves, and cumin and cook for 30 seconds. Mix in the cabbage and saute for 5 minutes, until wilted. Add the cider, sugar, and vinegar. Cover and braise over low heat until the cabbage is tender, about 20 minutes. Serve warm.
Reviews
Made the pork tenderloin and sauce tonight with baked potatoes and homemade cranberry sauce. Snowed in. Refrigerator and freezer cleaning. Sauce very yummy. Had the ingredients for the red cabbage, but ran out of cooking energy, so will make tomorrow with the leftovers. Do not have apple cider. Used Pear infused vinegar instead. And canned petite diced tomatoes. Otherwise, followed recipe. YUM!
Have made many times, delicious! However, after making the red cabbage this time, I noticed no salt in recipe. Definitely needs it!!!
The total meal was delicious, my husband loved pork for the first time. However the timing needs to be revisited, prep time is way off. I used a pork loin roast weighing the same as recipe calls for, however cooking time is much longer (this does not effect the prep time).
Fantastic sauce recipe!!! Couldn’t find any apple cider at the store since it was summer, but I substituted apple cider vinegar (about 1/4 cup so it wouldn’t be too strong) and subbed grape tomatoes over plum tomatoes. Even without the bourbon this glaze would be great on so many things other than just pork.
Great recipe. This has become a regularly requested meal at our house.
Sauce tasted terrible. It ruined the whole pork dish. Ditch this dish.
the cabbage in this recipe was to die for. the bourbon sauce, on the other hand, reminded me of vomit after drinking too much. needless to say, i couldn’t serve the sauce, which made me really sad because it sounded so yummy.
I used the marinade with a pork tenderloin in a crockpot. It was delicious. Even my son, who is extremely picky, loved it. Next time, I will make the red cabbage along with it.
The difficulty rating says moderate, but it’s only because of a few extra steps. . . easy and the sauce can be made in advance. The sauce was scrumptious. Would be great for a dinner party.
I used this recipe to entertain friends and it turned out super elegant. I highly recommend it.