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

Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Make slaw Whisk together the Apple cider, olive oil, vinegar, caraway, mustard and salt. Add sauerkraut, bell pepper, carrot, onion and celery.

Here is the best “Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw

1. You need of For the pork.
2. You need 2 cups of Apple cider.
3. It’s 3 tablespoons of salt.
4. It’s 2 of bay leaves.
5. You need 2 cloves of garlic crushed.
6. Take 2 teaspoons of caraway seed.
7. It’s 1 teaspoon of black peppercorns.
8. Take 1 of pork tenderloin(1 1/4 to 1 1/2 pounds).
9. You need of For the slaw.
10. Take 1/4 cup of Apple cider.
11. Take 2 tablespoons of extra virgin olive oil.
12. Make ready 1 tablespoon of Apple cider vinegar.
13. Make ready 1 teaspoon of caraway seeds.
14. You need 1 teaspoon of coarse-grain mustard.
15. It’s 1/4 teaspoon of salt.
16. It’s 16 ounces of sauerkraut.
17. It’s 1 of red pepper chopped.
18. You need 1 of carrot shredded.
19. It’s 1/2 of small sweet onion chopped.
20. It’s 1 stalk of celery chopped.

Squeeze out the air from the bag and seal.Place tenderloin in a baking pan or casserole.Cover meat with half of the sauerkraut.Place the apple and onion, cut side down, on top of the sauerkraut.

Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw instructions

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..

Whisk together apple cider, brown sugar, and salt.If you don't have a whisk, substitute with a fork.Then, place pork loin roast and apple cider mixture in a heavy zip-top bag.

Serve pork warm with cabbage and apples, sprinkled with parsley (if using).Set pork aside on a baking sheet and repeat with remaining pieces.It's great for quick a dinner for two, or make a few for a luxurious dinner with friends.Roast Pork Tenderloin with Carrot Romesco.. cooked cabbage-and-apple slaw puts a new spin on the traditional pork-and-apple pairing.Brining adds moisture and flavor to anything you cook.