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Beer-Marinated Pork Tenderloin with Red Cabbage
I used to leave the pork too dry every time I made this. The fix was simple — brine it for an hour in beer and salt, then let it rest before slicing. That's what makes this tenderloin stay moist even when you're juggling sides.Red cabbage is my secret weapon here because it cooks down into something almost jammy while the pork roasts. The two come together beautifully — the sweetness of the cabbage balances the beer's bitterness, and a splash of apple cider vinegar at the end lifts everything.I make this when I want dinner to feel special without actually spending much time on it. It's one of those meals that looks like you planned ahead but really just needed thirty minutes of hands-on work.
Ingredients
Method
- Prep the pork — Remove tenderloins from the package. If there are silver skins on the sides, trim them off with a knife. Place in a bowl or bag with beer, salt, olive oil, garlic, and smoked paprika. Mix well, cover, and let sit for at least one hour (or up to 6 hours).
- Get the pork ready — Remove tenderloins from the marinade and pat dry with paper towels. Let them come to room temperature while you start the cabbage. This takes about 15 minutes.
- Start the cabbage — Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 4-5 minutes. Add sliced cabbage, vinegar, brown sugar, salt, and pepper. Stir well, then reduce heat to low, cover, and simmer for 12-15 minutes until cabbage is tender but still has some bite.
- Roast the pork — Preheat oven to 400°F. Place a rack in a roasting pan or on a baking sheet. Put tenderloins on top, leaving space between them. Roast for 20-25 minutes until internal temperature reaches 145°F at the thickest part (I use an instant-read thermometer — it takes the guesswork out).
- Rest and slice — Remove pork from oven and let rest for 10 minutes before slicing into half-inch rounds. This is non-negotiable — skipping this step will dry out your meat.
- Serve — Plate sliced pork alongside cabbage. Drizzle any pan juices over the top. I like to add a crack of black pepper and maybe a little extra vinegar if it needs brightening up.
Nutrition
Notes
Beer choice: Don't drink the beer while cooking — use something you'd actually enjoy. I prefer a German-style lager like Bitburger or Beck's. Skip anything too hoppy; it can turn bitter when reduced.
Make ahead: You can marinate the pork up to 6 hours before cooking. If prepping the day before, keep everything in the fridge and let sit out for 15 minutes before roasting.
Storage: Leftover pork keeps in the fridge for 3 days. Reheat gently — I recommend warming slices in a covered skillet with a splash of broth to prevent drying. The cabbage reheats beautifully too.
Substitution: If you don't have tenderloin, pork loin roast (about 2 pounds) works well. Just add 5-10 minutes to the roasting time and check temperature at 30 minutes in.
Wine pairing suggestion: This pairs nicely with a light Riesling or a German Pilsner if you want another beer.
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