Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw.
Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, cider-brined roasted pork tenderloin with apple-sauerkraut slaw. One of my favorites. This time, I'm gonna 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 popular of recent trending foods in the world. It is simple, it's quick, it tastes delicious. It's enjoyed by millions daily. They're nice and they look wonderful. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have cider-brined roasted pork tenderloin with apple-sauerkraut slaw using 20 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw:
- {Prepare of For the pork.
- {Take 2 cups of Apple cider.
- {Prepare 3 tablespoons of salt.
- {Take 2 of bay leaves.
- {Get 2 cloves of garlic crushed.
- {Get 2 teaspoons of caraway seed.
- {Take 1 teaspoon of black peppercorns.
- {Get 1 of pork tenderloin(1 1/4 to 1 1/2 pounds).
- {Prepare of For the slaw.
- {Make ready 1/4 cup of Apple cider.
- {Make ready 2 tablespoons of extra virgin olive oil.
- {Make ready 1 tablespoon of Apple cider vinegar.
- {Take 1 teaspoon of caraway seeds.
- {Take 1 teaspoon of coarse-grain mustard.
- {Get 1/4 teaspoon of salt.
- {Get 16 ounces of sauerkraut.
- {Prepare 1 of red pepper chopped.
- {Make ready 1 of carrot shredded.
- {Prepare 1/2 of small sweet onion chopped.
- {Get 1 stalk of celery chopped.
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..
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