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

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, cider-brined roasted pork tenderloin with apple-sauerkraut slaw. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

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