Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, cider-brined roasted pork tenderloin with apple-sauerkraut slaw. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to 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 can achieve it.
The ingredients needed to make Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw:
- Prepare For the pork
- Get Apple cider
- Prepare salt
- Make ready bay leaves
- Get garlic crushed
- Make ready caraway seed
- Prepare black peppercorns
- Take pork tenderloin(1 1/4 to 1 1/2 pounds)
- Get For the slaw
- Take Apple cider
- Make ready extra virgin olive oil
- Get Apple cider vinegar
- Prepare caraway seeds
- Take coarse-grain mustard
- Take salt
- Get sauerkraut
- Make ready red pepper chopped
- Prepare carrot shredded
- Prepare small sweet onion chopped
- Take celery chopped
Instructions to make Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw:
- 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.
- Make the pork
- 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.
- Make slaw
- 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.
- Finish pork
- 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.
- Thinly slice pork and serve on top or along side the slaw.
So that’s going to wrap this up for this special food cider-brined roasted pork tenderloin with apple-sauerkraut slaw recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
