Recipe of Favorite Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, cider-brined roasted pork tenderloin with apple-sauerkraut slaw. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is something which I have loved my whole life.

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

Instructions 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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