Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 2 tablespoons finely chopped chipotle in adobo sauce, 1 tablespoon ground caraway seeds, 1 teaspoon dried marjoram, 3 cloves minced garlic, 1 tablespoon brown sugar, 1 teaspoon salt, 0.5 teaspoon black pepper, and 2 tablespoons olive oil to form a paste.

2. 2

   Pat 1.5 pounds (680 grams) pork tenderloin dry, then rub the entire paste mixture over the tenderloin, ensuring it is evenly coated, and let it marinate at room temperature for at least 30 minutes.

3. 3

   In a large skillet, heat 1 tablespoon olive oil over medium heat, then add 1 thinly sliced small onion and cook until softened for 5 minutes.

4. 4

   Add 1.5 pounds (680 grams) thinly sliced red cabbage, 1 large cored and thinly sliced apple, 2 tablespoons apple cider vinegar, and 1 tablespoon brown sugar to the skillet, stirring well, then cover and cook for 15-20 minutes until the cabbage is tender, stirring occasionally.

5. 5

   Preheat a grill to medium-high heat, then grill the marinated 1.5 pounds (680 grams) pork tenderloin for 15-20 minutes, turning occasionally, until an internal temperature of 145°F (63°C) is reached.

6. 6

   While the pork is grilling, in a small saucepan, combine 0.5 cup Pilsner-style beer and 1 tablespoon brown sugar over medium heat, bringing it to a simmer, then whisk in the cornstarch slurry made from 0.5 teaspoon cornstarch mixed with 1 teaspoon water, and cook until the glaze slightly thickens for 1-2 minutes.

7. 7

   Remove the grilled pork tenderloin from the grill, let it rest for 5 minutes before slicing it into 1-inch thick medallions, and then serve immediately with the sautéed red cabbage and a drizzle of the beer glaze.