Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, cider-brined roasted pork tenderloin with apple-sauerkraut slaw. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Meanwhile, drain the pork tenderloins and cut them in half crosswise; discard the brine. Pat the pork dry and season lightly with salt. Sauerkraut And Apples Recipes on Yummly
Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to 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:
- Get For the pork
- Get 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
- Take 1 pork tenderloin(1 1/4 to 1 1/2 pounds)
- Take For the slaw
- Get 1/4 cup Apple cider
- Get 2 tablespoons extra virgin olive oil
- Make ready 1 tablespoon Apple cider vinegar
- Make ready 1 teaspoon caraway seeds
- Get 1 teaspoon coarse-grain mustard
- Get 1/4 teaspoon salt
- Get 16 ounces sauerkraut
- Make ready 1 red pepper chopped
- Make ready 1 carrot shredded
- Get 1/2 small sweet onion chopped
- Make ready 1 stalk celery chopped
Fill in the gaps with the sauerkraut. Easy and yummy pork tenderloin, melts in your mouth. You may use more or less sage according to your taste. Place tenderloin in a baking pan or casserole.
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.
Cover meat with half of the sauerkraut. 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). 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.
So that’s going to wrap this up with this exceptional food cider-brined roasted pork tenderloin with apple-sauerkraut slaw recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
