Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, cider-brined roasted pork tenderloin with apple-sauerkraut slaw. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is something which I have loved my entire life.

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.

To begin with this recipe, we have to 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 that.

The ingredients needed to make Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw:

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

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.. Sauerkraut And Apples Recipes on Yummly Remove pork loin from brine (discard liquid), pat dry, and rub with garlic-herb mixture.

Instructions to make Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw:

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.

Place in large roasting pan and scatter apples and onions around it. Surround a pork loin roast with sauerkraut, apples, and onions, and pour a can of beer on top before roasting for hours. To serve, gently toss sauerkraut with apple and onion quarters and serve with. 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 for this exceptional food cider-brined roasted pork tenderloin with apple-sauerkraut slaw recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!