When the air turns crisp, braise some autumn-flavored red cabbage to serve with grilled pork tenderloin.

Grilled Pork Tenderloin with Autumn Braised Red Cabbage

2 whole pork tenderloins, about 2 pounds total
5 tablespoons olive oil - divided use
Salt and pepper, to taste
2 large red onions, thinly sliced
1 large head red cabbage, cored and thinly sliced
2 teaspoons ground allspice
1 1/2 teaspoons salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 cup dry red wine
1/2 cup red wine vinegar
2/3 cup brown sugar, firmly packed

1. Rub tenderloins with about 1 tablespoon olive oil and season generously with salt and pepper.
2. Prepare a medium-hot fire in covered kettle style grill.
3. Meanwhile, in a large deep skillet heat remaining 4 tablespoons olive oil over medium-high heat; add red onion and cook, stirring, until very tender, about 8 to 10 minutes. Add cabbage, raise heat to medium-high and stir until it begins to wilt. Add allspice, salt, nutmeg, cinnamon, black pepper and wine, bring to a boil. Cover, lower heat and simmer until cabbage is tender, about 8 to 10 minutes. Stir in vinegar and brown sugar. Simmer uncovered, stirring occasionally, until cabbage is very tender and liquid is absorbed, about 10 more minutes.
4. Grill tenderloins directly over heat, turning occasionally, until evenly browned and just done, about 12 to 15 minutes.

Serves 6.

Nutrition Facts: Calories 440 calories Protein 36 grams Fat 17 grams Sodium 790 milligrams Cholesterol 100 milligrams Saturated Fat 3 grams Carbohydrates 32 grams Fiber 5 grams

Recipe provided courtesy of Pork, Be Inspired®.