Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, cider-brined roasted pork tenderloin with apple-sauerkraut slaw. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is something which I’ve loved my entire life.
To get started with this recipe, we must first 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:
- Make ready For the pork
- Prepare 2 cups Apple cider
- Make ready 3 tablespoons salt
- Take 2 bay leaves
- Prepare 2 cloves garlic crushed
- Get 2 teaspoons caraway seed
- Prepare 1 teaspoon black peppercorns
- Get 1 pork tenderloin(1 1/4 to 1 1/2 pounds)
- Make ready For the slaw
- Prepare 1/4 cup Apple cider
- Make ready 2 tablespoons extra virgin olive oil
- Take 1 tablespoon Apple cider vinegar
- Take 1 teaspoon caraway seeds
- Take 1 teaspoon coarse-grain mustard
- Prepare 1/4 teaspoon salt
- Prepare 16 ounces sauerkraut
- Make ready 1 red pepper chopped
- Prepare 1 carrot shredded
- Prepare 1/2 small sweet onion chopped
- Get 1 stalk celery chopped
Instructions to make Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw:
- 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.
- Make the pork
- 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.
- Make slaw
- 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.
- Finish pork
- 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.
- Thinly slice pork and serve on top or along side the slaw.
So that’s going to wrap this up with this exceptional food cider-brined roasted pork tenderloin with apple-sauerkraut slaw recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
