Beer-Marinated Pork Tenderloin with Red CabbageAdmittedly, the “beer marinade” caught my attention (must I really disclose this?). It’s only a token amount of lager, though. Read into the recipe for the “Beer-Marinated Pork Tenderloin with Red Cabbage,” from the March 2013 issue of Bön Appetit, and realize how the true treat here is to marinate the meat in a resealable bag in the fridge, for 8 1/2 hours. That’s the best kind of hands-off meat prep.

After the overnight marination in the mix of lager, soy sauce, brown sugar, and apple cider vinegar, it was too easy to pan-sear the pork (in a cast-iron pan). Then, into the oven, where my pork reached 140 degrees in 13 minutes 30 seconds.

As for the gravy, I thought I was clever when I added all the cooked pork drippings to the reserved marinade in the saucepan. But this made my gravy too fatty after simmering, so I poured it in the blender! This emulsified my gravy into a thin, yet tangy and rich mix. Gravy saved. And this gravy was definitely necessary to moisten each dish.

My cabbage needed 32 minutes to soften, before it took its pungent place on my plate. I even made a side of kasha for this meal, where I simmered 1 cup kasha with 2 cups water for 15 minutes, let it sit covered for 10 more minutes, then threw in some parsley. It worked. My juicy, sweet, and tangy pork was received with lots of enthusiasm.

Pork Tenderloins (2.49 lbs.) = $16.91
Apple (1) = .45¢

PREP TIME: marinate meat overnight, cook and assemble meat, gravy, cabbage within an hour
sweetness from the brown sugar, cabbage, apple; tang from the lager and soy sauce; pungency from the cider vinegar; juiciness from the well-marinated pork

Ready for more food fun? Next time, I will cook the “Braised Lamb Shawarma,” from the April/May 2013 issue of Fine Cooking, along with the “Snap Pea & Quinoa Salad,” from the April 2013 issue of Eating Well. See what happens when you return to my site soon.