Pork braised with red cabbage

Posted: October 24, 2009 by nietize in Pork

DSCN1566<

Recipe Source: The Vintner’s Table Cookbook: Recipes from a Winery Chef by Mary Evely (Simi Winery)

Ingredients:

3 pork tenderloins
1 cup Pinot Noir
1/2 cup olive oil
1 Tablespoon balsamic vinegar
2 bay leaves, crumbled
2 cloves garlic, mashed
Ground cloves
2 Tablespoons olive oil
3 thick slices bacon
1 large red onion, thinly sliced
4 medium carrots, peeled, sliced or julienned
1 (2-pound) red cabbage, cored, thinly shredded
1/2 cup beef stock (homemade or canned)
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
Steamed baby carrots, for garnish
Preparation:

Trim the tenderloins of all fat and silver skin.

Combine the Pinot Noir, 1/2 cup olive oil, balsamic vinegar, bay leaves, garlic, and a pinch of ground cloves in a noncorrosive bowl and whisk to mix well. Add the pork tenderloin and turn to coat well. Marinate, covered, at room temperature for 1 hour, or in the refrigerator for 8 hours or longer, turning 2 or 3 times.

Remove the tenderloins to drain on paper towels, reserving the marinade. Cut the tenderloins into halves. Brown in 2 tablespoons olive oil in a large, heavy saute pan. Remove the pork.

Cut the bacon into 1/4-inch strips. Add to the saute pan. Cook over low heat just until light brown. Add the onion and sliced or julienned carrots. Cook for 3 or 4 minutes, stirring occasionally. Add the cabbage. Cook until it begins to wilt. Add the reserved marinade with the garlic, beef stock, salt and pepper; mix well. Add the pork, covering with the cabbage. Cook, covered, over low heat for 10 minutes, turning the pork once.

Remove the pork to a plate. Cook the cabbage, uncovered, until any remaining liquid is reduced to syrup. Adjust the seasonings. Slice the pork.

Spoon the cabbage onto plates and arrange the pork on top. Garnish with steamed baby carrots.

Well, I couldn’t find any pork tenderloin at Tesco, probably because I had to work late yesterday. So instead I used pork ribs which is good in a way because you don’t have to remove the pork ribs from the pot while the cabbage is braising.

The taste of the pork ribs wasn’t spectacular but I love the braised red cabbage!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s