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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, cider-brined roasted pork tenderloin with apple-sauerkraut slaw. It is 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 favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is something which I’ve loved my whole life.

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