Hey everyone, it’s me again, Dan, 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. One of my favorites food recipes. For mine, I’m gonna 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 favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have 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:
- Make ready For the pork
- Make ready 2 cups Apple cider
- Prepare 3 tablespoons salt
- Make ready 2 bay leaves
- Get 2 cloves garlic crushed
- Prepare 2 teaspoons caraway seed
- Make ready 1 teaspoon black peppercorns
- Prepare 1 pork tenderloin(1 1/4 to 1 1/2 pounds)
- Prepare For the slaw
- Prepare 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
- Prepare 16 ounces sauerkraut
- Make ready 1 red pepper chopped
- Take 1 carrot shredded
- Prepare 1/2 small sweet onion chopped
- Make ready 1 stalk 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.
So that is going to wrap this up with this exceptional food cider-brined roasted pork tenderloin with apple-sauerkraut slaw recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
