Braised Pork Tenderloin with Petite Sirah
Pairs With Henry Ranch Petite Sirah
Ingredients
2 pork tenderloins
1 head red cabbage
3 tbsp olive oil
10-12 pearl onions (raw)
2 C shredded fennel bulb
½ C white wine
2 tbsp berbere spice**
2 tsp garlic powder
2 tsp thyme
2 tsp black pepper
2 tsp kosher salt
*If you can’t find berbere spice, you can substitute with smoked paprika and add 2 teaspoons of white sugar
Preparation
In a heavy bottom skillet or Dutch oven, heat olive oil up over medium-high heat.
Prepare tenderloins by patting them dry using a paper towel. Then mix all spices together in a small bowl.
Coat tenderloins very well using all of the spice mixture. Rub it in with your hands.
Place tenderloins in a pan and sear all sides until browned (about 6 minutes total), turning as needed.
Remove from pan and preheat over to 350 degrees.
Shred red cabbage about ⅛” thick. Set aside.
Shred the fennel bulb as well and keep separated.
Peel the pearl onions.
Place cabbage on the button of the pan and lay tenderloins on top of cabbage. Add white wine. Cover and place in the oven for 15 minutes.
Remove cover. Add onions and fennel on top of tenderloin and return to the oven for another 15-20 minutes.
Remove from oven and replace the cover. Allow to sit for 10 minutes.
Place cabbage on the plate, and slice tenderloin into ¼” thick slices and place on top of pork. Garnish with fennel and onions.
Top with fennel frills as a garnish.
