Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, cider-brined roasted pork tenderloin with apple-sauerkraut slaw. One of my favorites. This time, I am going to make it a bit tasty. 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 meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is something that I’ve loved my whole life.
To begin with this 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 cook it.
The ingredients needed to make Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw:
- Prepare For the pork
- Get 2 cups Apple cider
- Make ready 3 tablespoons salt
- Make ready 2 bay leaves
- Take 2 cloves garlic crushed
- Prepare 2 teaspoons caraway seed
- Make ready 1 teaspoon black peppercorns
- Make ready 1 pork tenderloin(1 1/4 to 1 1/2 pounds)
- Take For the slaw
- Take 1/4 cup Apple cider
- Prepare 2 tablespoons extra virgin olive oil
- Prepare 1 tablespoon Apple cider vinegar
- Make ready 1 teaspoon caraway seeds
- Make ready 1 teaspoon coarse-grain mustard
- Prepare 1/4 teaspoon salt
- Make ready 16 ounces sauerkraut
- Get 1 red pepper chopped
- Get 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 it up with this special food cider-brined roasted pork tenderloin with apple-sauerkraut slaw recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
