Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, cider-brined roasted pork tenderloin with apple-sauerkraut slaw. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Remove pork from brine and pat it dry with paper towels (discard the brine). Sear the pork on all sides until lightly browned. Transfer the skillet to the oven and roast for.
Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first 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 can achieve it.
The ingredients needed to make Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw:
- Prepare For the pork
- Prepare 2 cups Apple cider
- Make ready 3 tablespoons salt
- Make ready 2 bay leaves
- Make ready 2 cloves garlic crushed
- Make ready 2 teaspoons caraway seed
- Get 1 teaspoon black peppercorns
- Prepare 1 pork tenderloin(1 1/4 to 1 1/2 pounds)
- Make ready For the slaw
- Make ready 1/4 cup Apple cider
- Take 2 tablespoons extra virgin olive oil
- Take 1 tablespoon Apple cider vinegar
- Prepare 1 teaspoon caraway seeds
- Get 1 teaspoon coarse-grain mustard
- Get 1/4 teaspoon salt
- Get 16 ounces sauerkraut
- Prepare 1 red pepper chopped
- Make ready 1 carrot shredded
- Take 1/2 small sweet onion chopped
- Prepare 1 stalk celery chopped
Roast Pork Tenderloin with Apples, Red Potatoes, and Sauerkraut. Drain and set aside until cool In the casserole dish, scatter the potatoes and apples around the two tenderloins. Fill in the gaps with the sauerkraut. Apple cider pork tenderloin is a great quick cook on the smoker - brining first keeps the meat moist during it's smoke bath.
Steps 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.
Trim the tenderloin from any large pieces of fat or membrane and place in a large ziptop bag. Pour in the cooled brine, seal the bag then place in the. Apples and pork are just meant for each other and they snuggle up together in this dish of cider braised pork tenderloin with apples. Arrange the slices of pork on a serving platter with the apple slices and spoon. Our perfect roasted pork tenderloin recipe guarantees juicy, fork-tender pork.
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