braised red cabbage with goat cheese & bbq pork tenderloin

 

pork tenderloin is another weekly favorite.  it's lean, and makes for some fabulous leftover tenderloin tacos or sandwiches the rest of the week.  i usually cook pork tenderloin in the oven but i prefer it much more on the BGE (big green egg) and luckily ben could help tonight.  he heated the BGE up to 600 degrees, seasoned the pork with salt and pepper, and cooked on each side for 10 minutes, 20 total.  i've really been craving houston's lately since it's been a whopping four weeks since i've last set foot in this to-die-for restaurant..so i decided to recreate their braised red cabbage with goat cheese to accompany our tenderloin.

what ya need:

pork tenderloin

red cabbage

goat cheese

white wine

your fav bbq sauce

olive oil

salt & pepper

wash your cabbage and place onto a cutting board. slice into 1/2 inch rounds and then cut the rounds in half.  drizzle some olive oil onto a skillet, place your cabbage inside and add 1/3 bottle of good white wine and 1/3 cup water.  simmer for 30 minutes.  plate the cabbage and sprinkle goat cheese on top.

let your pork rest from the grill (or oven) so all the juices stay inside the meat.  slice and pour your favorite bbq sauce on top.  we love mrs. griffith's and johnny harris.

best served with a side red barn salad. see previous post.

ENJOY!!!