Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, cider-brined roasted pork tenderloin with apple-sauerkraut slaw. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Meanwhile, drain the pork tenderloins and cut them in half crosswise; discard the brine. Pat the pork dry and season lightly with salt. Sauerkraut And Apples Recipes on Yummly
Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is something that I have loved my entire life. They’re fine and they look wonderful.
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 cook that.
The ingredients needed to make Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw:
- Prepare For the pork
- Make ready 2 cups Apple cider
- Get 3 tablespoons salt
- Get 2 bay leaves
- Make ready 2 cloves garlic crushed
- Prepare 2 teaspoons caraway seed
- Take 1 teaspoon black peppercorns
- Take 1 pork tenderloin(1 1/4 to 1 1/2 pounds)
- Get For the slaw
- Get 1/4 cup Apple cider
- Get 2 tablespoons extra virgin olive oil
- Get 1 tablespoon Apple cider vinegar
- Take 1 teaspoon caraway seeds
- Take 1 teaspoon coarse-grain mustard
- Take 1/4 teaspoon salt
- Prepare 16 ounces sauerkraut
- Get 1 red pepper chopped
- Make ready 1 carrot shredded
- Take 1/2 small sweet onion chopped
- Take 1 stalk celery chopped
Drain and set aside until cool In the casserole dish, scatter the potatoes and apples around the two tenderloins. Fill in the gaps with the sauerkraut. Apples and pork are just meant for each other and they snuggle up together in this dish of cider braised pork tenderloin with apples. Arrange the slices of pork on a serving platter with the apple slices and spoon.
Steps 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.
This delectable pork tenderloin is brined - or marinated - in a sweet and savory combination of apple cider and autumnal spices, and then pan-seared to lock in juiciness. We then slow-roast the tenderloin and accent it with a creamy gravy laced with cracked peppercorns. Our perfect roasted pork tenderloin recipe guarantees juicy, fork-tender pork. If that's not enough, the pork is roasted on top of a bed of apples, onions, and herbs. Pork tenderloin is quite lean with almost no fat.
So that’s going to wrap it up with this special food cider-brined roasted pork tenderloin with apple-sauerkraut slaw recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
