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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, cider-brined roasted pork tenderloin with apple-sauerkraut slaw. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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To get started with this particular recipe, we must first prepare a few ingredients. 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:
  1. Get For the pork
  2. Take Apple cider
  3. Prepare salt
  4. Get bay leaves
  5. Make ready garlic crushed
  6. Get caraway seed
  7. Make ready black peppercorns
  8. Prepare pork tenderloin(1 1/4 to 1 1/2 pounds)
  9. Prepare For the slaw
  10. Make ready Apple cider
  11. Prepare extra virgin olive oil
  12. Get Apple cider vinegar
  13. Get caraway seeds
  14. Prepare coarse-grain mustard
  15. Take salt
  16. Take sauerkraut
  17. Prepare red pepper chopped
  18. Take carrot shredded
  19. Prepare small sweet onion chopped
  20. Make ready 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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