Simple Way to Prepare Award-winning Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, cider-brined roasted pork tenderloin with apple-sauerkraut slaw. It is one of my favorites food recipes. This time, I am going to make it a little 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 current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must first 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 can achieve it.

The ingredients needed to make Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw:

1. Make ready For the pork
2. Make ready 2 cups Apple cider
3. Make ready 3 tablespoons salt
4. Make ready 2 bay leaves
5. Take 2 cloves garlic crushed
6. Make ready 2 teaspoons caraway seed
7. Prepare 1 teaspoon black peppercorns
8. Take 1 pork tenderloin(1 1/4 to 1 1/2 pounds)
9. Take For the slaw
10. Get 1/4 cup Apple cider
11. Make ready 2 tablespoons extra virgin olive oil
12. Prepare 1 tablespoon Apple cider vinegar
13. Make ready 1 teaspoon caraway seeds
14. Get 1 teaspoon coarse-grain mustard
15. Prepare 1/4 teaspoon salt
16. Make ready 16 ounces sauerkraut
17. Take 1 red pepper chopped
18. Make ready 1 carrot shredded
19. Take 1/2 small sweet onion chopped
20. Get 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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