Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, cider-brined roasted pork tenderloin with apple-sauerkraut slaw. It is one of my favorites food recipes. This time, I am going to 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 favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have cider-brined roasted pork tenderloin with apple-sauerkraut slaw using 20 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw:
- Get For the pork
- Prepare Apple cider
- Make ready salt
- Get bay leaves
- Take garlic crushed
- Take caraway seed
- Make ready black peppercorns
- Prepare pork tenderloin(1 1/4 to 1 1/2 pounds)
- Prepare For the slaw
- Make ready Apple cider
- Make ready extra virgin olive oil
- Make ready Apple cider vinegar
- Take caraway seeds
- Prepare coarse-grain mustard
- Take salt
- Take sauerkraut
- Make ready red pepper chopped
- Take carrot shredded
- Prepare small sweet onion chopped
- Take 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. Apples and pork are just meant for each other and they snuggle up together in this dish of cider braised pork tenderloin with apples.
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.
Arrange the slices of pork on a serving platter with the apple slices and spoon. Apple cider pork tenderloin is a great quick cook on the smoker - brining first keeps the meat moist during it's smoke bath. 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. Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper.
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