Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw
Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw

Hey everyone, Welcome to my recipe page. Today, we’re going to prepare a distinctive dish, cider-brined roasted pork tenderloin with apple-sauerkraut slaw. It is one of my favorites. This time, I will 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 popular of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is something that I have loved my entire life. They are nice and they look fantastic.

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 that.

The ingredients needed to make Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw:
  1. For the pork
  2. 2 cups Apple cider
  3. 3 tablespoons salt
  4. 2 bay leaves
  5. 2 cloves garlic crushed
  6. 2 teaspoons caraway seed
  7. 1 teaspoon black peppercorns
  8. 1 pork tenderloin(1 1/4 to 1 1/2 pounds)
  9. For the slaw
  10. 1/4 cup Apple cider
  11. 2 tablespoons extra virgin olive oil
  12. 1 tablespoon Apple cider vinegar
  13. 1 teaspoon caraway seeds
  14. 1 teaspoon coarse-grain mustard
  15. 1/4 teaspoon salt
  16. 16 ounces sauerkraut
  17. 1 red pepper chopped
  18. 1 carrot shredded
  19. 1/2 small sweet onion chopped
  20. 1 stalk celery chopped
Steps to make Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw:
  1. 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.
  2. Make the pork
  3. 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.
  4. Make slaw
  5. 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.
  6. Finish pork
  7. 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.
  8. Thinly slice pork and serve on top or along side the slaw.

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