Hey everyone, hope you are having an amazing day today. 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. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is something which I’ve loved my entire life.
A spiced apple cider brine packs a lot of flavor into this lean pork tenderloin recipe. On a large rimmed baking sheet, toss the carrots with the apples, orange juice and olive oil; season with salt. Sauerkraut And Apples Recipes on Yummly
To get started with this recipe, we must 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 cook it.
The ingredients needed to make Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw:
- Make ready For the pork
- Get 2 cups Apple cider
- Prepare 3 tablespoons salt
- Prepare 2 bay leaves
- Take 2 cloves garlic crushed
- Prepare 2 teaspoons caraway seed
- Prepare 1 teaspoon black peppercorns
- Make ready 1 pork tenderloin(1 1/4 to 1 1/2 pounds)
- Prepare For the slaw
- Make ready 1/4 cup Apple cider
- Make ready 2 tablespoons extra virgin olive oil
- Take 1 tablespoon Apple cider vinegar
- Get 1 teaspoon caraway seeds
- Take 1 teaspoon coarse-grain mustard
- Take 1/4 teaspoon salt
- Prepare 16 ounces sauerkraut
- Get 1 red pepper chopped
- Take 1 carrot shredded
- Get 1/2 small sweet onion chopped
- Get 1 stalk celery chopped
Fill in the gaps with the sauerkraut. Apples and pork are just meant for each other and they snuggle up together in this dish of cider braised pork tenderloin with apples. Pour the apple cider in the baking pan and scrape any brown bits from the bottom. Put the pan on the stove over medium-high heat (or pour the pan drippings and cider into a skillet).
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.
Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper. Our perfect roasted pork tenderloin recipe guarantees juicy, fork-tender pork. If that's not enough, the pork is roasted on top of a bed of apples, onions How to Make Perfectly Roasted Pork Tenderloin, Every Time. There's no need for dry overcooked pork tenderloin! With our simple method for cooking.
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