How to Prepare Quick Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw
by Adele Cortez
Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, cider-brined roasted pork tenderloin with apple-sauerkraut slaw. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is something which I have loved my whole life.
To get started with this recipe, we must 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 For the pork
Make ready 2 cups Apple cider
Make ready 3 tablespoons salt
Make ready 2 bay leaves
Make ready 2 cloves garlic crushed
Get 2 teaspoons caraway seed
Prepare 1 teaspoon black peppercorns
Take 1 pork tenderloin(1 1/4 to 1 1/2 pounds)
Prepare For the slaw
Make ready 1/4 cup Apple cider
Get 2 tablespoons extra virgin olive oil
Prepare 1 tablespoon Apple cider vinegar
Get 1 teaspoon caraway seeds
Make ready 1 teaspoon coarse-grain mustard
Take 1/4 teaspoon salt
Take 16 ounces sauerkraut
Get 1 red pepper chopped
Make ready 1 carrot shredded
Prepare 1/2 small sweet onion chopped
Prepare 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’s going to wrap this up for this exceptional food cider-brined roasted pork tenderloin with apple-sauerkraut slaw recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!