By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
547 cal · 295 min
Beer-Marinated Pork Tenderloin with Red Cabbage
Recipe GLPReaa1e22a201355
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Average rating: 4.8 (1)
Tender pork tenderloins marinated in lager, soy sauce, and brown sugar, then seared and roasted until perfectly cooked. Served alongside braised red cabbage with apple and a rich reduced marinade sauce.
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Ingredients
2 whole Pork tenderloins
¼ cup Lager beer
¼ cup Reduced-sodium soy sauce
2 tbsp Packed brown sugar
1⅓ tbsp Apple cider vinegar, divided
3 tbsp Olive oil
2 tbsp Unsalted butter
½ medium head Red cabbage, cored and cut into ½-inch strips
1 whole Apple, peeled, cored, and chopped
2 whole Bay leaves
Kosher salt
Freshly ground black pepper
Directions
Place the pork tenderloins in a large resealable plastic bag. In a small bowl, whisk together the lager, soy sauce, brown sugar, and 1 tablespoon of the apple cider vinegar. Pour the marinade into the bag with the pork, seal it, and refrigerate for at least 4 hours and up to 24 hours, turning the bag occasionally to ensure even coating.
Preheat the oven to 400°F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Remove the pork from the marinade, allowing excess marinade to drip back into the bag. Reserve the marinade. Sear the pork in the hot skillet, turning it to brown all sides evenly, until deeply caramelized, about 8–10 minutes total.
Transfer the skillet to the oven and roast the pork until an instant-read thermometer inserted into the thickest part registers 145°F, about 10–15 minutes. Remove from the oven, transfer the pork to a plate, and let it rest for at least 10 minutes. Meanwhile, pour the reserved marinade into a small saucepan, bring to a boil, then reduce the heat and simmer, stirring occasionally, until slightly thickened, about 5–8 minutes. Season the sauce with salt and pepper to taste.
While the pork roasts, melt the unsalted butter in another large skillet over medium heat. Add the cabbage strips, chopped apple, and bay leaves along with 1 cup of water. Season with kosher salt and freshly ground black pepper to taste. Cook, tossing occasionally, until the cabbage is tender and softened, about 15–20 minutes. Stir in the remaining 1 teaspoon of apple cider vinegar and toss to combine.
Slice the rested pork tenderloins into ½-inch-thick slices. Divide among serving plates and serve with the braised red cabbage mixture and the warm reduced marinade sauce.
Comments
This is an honest, accessible dish that hits the Charlotte-friendly flavors of slow-cooked pork and braise-friendly red cabbage—both cheap and stocked everywhere from Harris Teeter to Walmart to ALDI. The 295-minute claim is real and front-loaded: the marinade needs four to five hours, so plan ahead, but active cooking time is under an hour; the payoff is tender, seasoned meat that reheats beautifully. At roughly $3 to $4 per serving (pork tenderloin is the main cost driver, and prices vary seasonally), this is a solid weeknight dinner for a family of four, though the long marination means you cannot rush it. The only caveat is the lager beer itself—a cheap domestic will do fine, and any supermarket beer selection is extensive, but confirm you have a four-to-six-hour window to marinate before you commit to shopping.
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