Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw
Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, cider-brined roasted pork tenderloin with apple-sauerkraut slaw. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook cider-brined roasted pork tenderloin with apple-sauerkraut slaw using 20 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw:
  1. Take For the pork
  2. Make ready 2 cups Apple cider
  3. Make ready 3 tablespoons salt
  4. Make ready 2 bay leaves
  5. Make ready 2 cloves garlic crushed
  6. Prepare 2 teaspoons caraway seed
  7. Prepare 1 teaspoon black peppercorns
  8. Prepare 1 pork tenderloin(1 1/4 to 1 1/2 pounds)
  9. Prepare For the slaw
  10. Take 1/4 cup Apple cider
  11. Take 2 tablespoons extra virgin olive oil
  12. Make ready 1 tablespoon Apple cider vinegar
  13. Make ready 1 teaspoon caraway seeds
  14. Make ready 1 teaspoon coarse-grain mustard
  15. Prepare 1/4 teaspoon salt
  16. Take 16 ounces sauerkraut
  17. Make ready 1 red pepper chopped
  18. Prepare 1 carrot shredded
  19. Take 1/2 small sweet onion chopped
  20. Make ready 1 stalk celery chopped
Instructions to make Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw:
  1. In a saucepan combine Apple cider, salt, bay leaves, garlic, caraway and peppercorns. Bring to a boil. Remove from heat and let stand for 15 minutes. Stir in 1/2 cup ice. Let cool.
  2. Make the pork
  3. Trim silver skin off pork. Place in resealable plastic bag and pour in brine. Squeeze air out and seal. Place bag in refrigerator for 6-8 hours.
  4. Make slaw
  5. Whisk together the Apple cider, olive oil, vinegar, caraway, mustard and salt. Add sauerkraut, bell pepper, carrot, onion and celery. Toss to coat. Cover and chill for at least 2 hours.
  6. Finish pork
  7. Preheat oven to 425 F. Remove pork from brine and pat it dry with paper towels (discard the brine). Rub the pork with 1 tablespoon olive oil and sprinkle with black pepper. Heat an oven-safe skillet over medium-high heat. Sear the pork on all sides until lightly browned. Transfer the skillet to the oven and roast for 15-20 minutes or until 145 F. Let rest 10 minutes.
  8. Thinly slice pork and serve on top or along side the slaw.

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