Easiest Way to Prepare Speedy Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, cider-brined roasted pork tenderloin with apple-sauerkraut slaw. One of my favorites. For mine, 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 well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must 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 cook that.

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

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