Step-by-Step Guide to Make Award-winning Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw
Hey everyone, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Super Quick Homemade 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 is gonna smell and look delicious.
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To get started with this recipe, we must 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 cook that.
Ingredients and spices that need to be Prepare to make Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw:
- For the pork
- 2 cups Apple cider
- 3 tablespoons salt
- 2 bay leaves
- 2 cloves garlic crushed
- 2 teaspoons caraway seed
- 1 teaspoon black peppercorns
- 1 pork tenderloin(1 1/4 to 1 1/2 pounds)
- For the slaw
- 1/4 cup Apple cider
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Apple cider vinegar
- 1 teaspoon caraway seeds
- 1 teaspoon coarse-grain mustard
- 1/4 teaspoon salt
- 16 ounces sauerkraut
- 1 red pepper chopped
- 1 carrot shredded
- 1/2 small sweet onion chopped
- 1 stalk celery chopped
Instructions to make 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.
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