Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, cider-brined roasted pork tenderloin with apple-sauerkraut slaw. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is something that I have loved my whole life.
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
To get started with this particular recipe, we must 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:
- Make ready For the pork
- Make ready 2 cups Apple cider
- Get 3 tablespoons salt
- Make ready 2 bay leaves
- Get 2 cloves garlic crushed
- Make ready 2 teaspoons caraway seed
- Make ready 1 teaspoon black peppercorns
- Prepare 1 pork tenderloin(1 1/4 to 1 1/2 pounds)
- Take For the slaw
- Take 1/4 cup Apple cider
- Get 2 tablespoons extra virgin olive oil
- Take 1 tablespoon Apple cider vinegar
- Prepare 1 teaspoon caraway seeds
- Prepare 1 teaspoon coarse-grain mustard
- Make ready 1/4 teaspoon salt
- Take 16 ounces sauerkraut
- Prepare 1 red pepper chopped
- Prepare 1 carrot shredded
- Take 1/2 small sweet onion chopped
- Take 1 stalk celery chopped
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. Arrange the slices of pork on a serving platter with the apple slices and spoon.
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.
This delectable pork tenderloin is brined - or marinated - in a sweet and savory combination of apple cider and autumnal spices, and then pan-seared to lock in juiciness. We then slow-roast the tenderloin and accent it with a creamy gravy laced with cracked peppercorns. 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, and herbs. Pork tenderloin is quite lean with almost no fat.
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