Ingredients Jump to Instructions ↓

  1. 3 pork tenderloins

  2. 1 cup Pinot Noir

  3. 1/2 cup olive oil

  4. 1 Tablespoon balsamic vinegar

  5. 2 bay leaves, crumbled

  6. 2 cloves garlic, mashed Ground cloves

  7. 2 Tablespoons olive oil

  8. 3 thick slices bacon

  9. 1 large red onion, thinly sliced

  10. 4 medium carrots, peeled, sliced or julienned

  11. 1 (2-pound) red cabbage, cored, thinly shredded

  12. 1/2 cup beef stock (homemade or canned)

  13. 1 teaspoon salt

  14. 1/8 teaspoon freshly ground black pepper Steamed baby carrots, for garnish

Instructions Jump to Ingredients ↑

  1. 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. Yield: 6 servings Recipe Source: The Vintner's Table Cookbook: Recipes from a Winery Chef by Mary Evely (Simi Winery) Reprinted with permission.


Send feedback