Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, cider-brined roasted pork tenderloin with apple-sauerkraut slaw. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is something which I have loved my whole life. They’re nice and they look wonderful.
Meanwhile, drain the pork tenderloins and cut them in half crosswise; discard the brine. Pat the pork dry and season lightly with salt. Apple cider pork tenderloin is a great quick cook on the smoker - brining first keeps the meat moist during it's smoke bath.
To begin with this particular recipe, we must prepare a few components. 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:
- Make ready For the pork
- Get 2 cups Apple cider
- Take 3 tablespoons salt
- Take 2 bay leaves
- Prepare 2 cloves garlic crushed
- Make ready 2 teaspoons caraway seed
- Prepare 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
- Get 1 tablespoon Apple cider vinegar
- Make ready 1 teaspoon caraway seeds
- Take 1 teaspoon coarse-grain mustard
- Prepare 1/4 teaspoon salt
- Prepare 16 ounces sauerkraut
- Prepare 1 red pepper chopped
- Get 1 carrot shredded
- Get 1/2 small sweet onion chopped
- Prepare 1 stalk celery chopped
Apples and pork are just meant for each other and they snuggle up together in this dish of cider braised pork tenderloin with apples. 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). This roasted pork tenderloin recipe exudes fall flare and warmth: a hint of apple fruit, a woodsy rosemary aroma, and a bare-bones, robust Add apples to cover skillet and pork; pour cider into skillet.
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.
Cover skillet and place on middle rack in oven. Cook until a thermometer inserted into the. 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. While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium.
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