Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, cider-brined roasted pork tenderloin with apple-sauerkraut slaw. It is one of my favorites food recipes. For mine, I’m gonna 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 well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is something that I’ve loved my whole life. They are 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. Roast Pork Tenderloin with Apples, Red Potatoes, and Sauerkraut.
To begin with this recipe, we have to 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 can achieve it.
The ingredients needed to make Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw:
- Prepare For the pork
- Make ready 2 cups Apple cider
- Prepare 3 tablespoons salt
- Prepare 2 bay leaves
- Get 2 cloves garlic crushed
- Make ready 2 teaspoons caraway seed
- Get 1 teaspoon black peppercorns
- Make ready 1 pork tenderloin(1 1/4 to 1 1/2 pounds)
- Prepare For the slaw
- Get 1/4 cup Apple cider
- Prepare 2 tablespoons extra virgin olive oil
- Make ready 1 tablespoon Apple cider vinegar
- Get 1 teaspoon caraway seeds
- Get 1 teaspoon coarse-grain mustard
- Make ready 1/4 teaspoon salt
- Get 16 ounces sauerkraut
- Make ready 1 red pepper chopped
- Take 1 carrot shredded
- Take 1/2 small sweet onion chopped
- Take 1 stalk celery chopped
Roast in the lower third of the oven, stirring once, until tender and browned. A simple apple cider brine is the secret to this juicy, succulent, flavor-packed pork loin recipe. A few ingredients put this dish together in the morning. Roast Pork Tenderloin with Apple Cider Dijon Pan Sauce - Déjà Vu to You Too.
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.
I've used pork tenderloin in several So, I'm not going to bore you with why I love this cut of pork again. I'm sure you don't want to hear how it needs almost no trimming, and cooks in only. 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.
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