Beer-Marinated Pork Tenderloin with Red Cabbage

Ingredients

• 1  apples cored peeled chopped
• 1 tablespoon apple cider vinegar divided
• 2  bay leaves 
• 2 tablespoons brown sugar packed ()
• 4 servings kosher salt freshly ground
• 0.3 cup lager 
• 0.3 cup soya sauce reduced-sodium
• 3 tablespoons olive oil 
• 2  pork tenderloins 
• 0.5 medium cabbage red cored cut into 1/2" strips
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• kitchen thermometer

Directions

1. Place pork in a large resealable plasticbag.
2. Whisk lager, soy sauce, brown sugar,and 1 tablespoon vinegar in a small bowl; pourinto bag with pork and seal. Chill, turningoccasionally, for at least 4 and up to24 hours.
3. Preheat oven to 400°F.
4. Heat oil in a largeovenproof skillet over medium-high heat.
5. Remove pork from marinade, allowing anyexcess to drip off (reserve marinade). Cookpork, turning, until browned on all sides,8-10 minutes.
6. Transfer skillet to oven and roast untilan instant-read thermometer insertedinto thickest part of pork registers 140°F,10-15 minutes.
7. Transfer to a plate and letrest for at least 10 minutes.
8. Pour reservedmarinade into a small saucepan. Bring to aboil, reduce heat, and simmer until slightlythickened, 5-8 minutes.
9. Meanwhile, melt butter in another largeskillet over medium heat.
10. Add cabbage,apple, bay leaves, and 1 cup water; seasonwith salt and pepper. Cook, tossingoccasionally, until cabbage is softened,15-20 minutes.
11. Add remaining 1 teaspoon vinegarand toss to combine.
12. Slice pork and serve with cabbagemixture and sauce.