Pork Tenderloins Braised with Red Cabbage
Ingredients:
3 pork tenderloins
1 cup of Starr Hill Winery Baco Noir
1/2 cup olive oil
1 tablespoon basalmic vinegar
2 bay leaves, crumbled
2 cloves garlic, mashed
ground cloves
2 tablespoons olive oil
3 thick slices of bacon
1 large red onion, thinly sliced
4 medium carrots, peel, sliced or julienned
1 (2-pound) red cabbage, cored, thinly shredded
1/2 cup of beef stock or canned beef broth
1 teaspoon freshly ground black pepper
steamed baby carrots for garnish
Directions:
Trim the temderloins of all fat and silver skin. Combine Baco 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 tenderloin and turn to coat well. Marinate, covered at room temperature for one hour or in th erefrigerator for 8 hours, turning w or 3 times.
Remove tenderloins to drain on paper towels, reserving marinade. Cut the tenderloins into halves. Brown in 2 tablespoons of olive oil in large heavy saute pan. Remove pork.
Cut the bacon into 1/4-inch strips. Add to saute pan. Cook over low heat just until light brown. Add the onion and sliced or jullienned carrots. Cook for 3 to 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 and mix well. Add the pork, covering with cabbage. Cook, covered, over low heat for 10 minutes, turning the pork 1 time.
Remove the pork to a plate. Cook the cabbage, uncovered, until the liquid is reduced to a syrup if alot of liquid still remains. Adjust the seasonings.
Slice the pork. Spoon the cabbage onto warmed plates. Arrange the pork over the top. Garnish with steamed baby carrots.