Recipe of Super Quick Homemade Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw

Hey everyone, it is Brad, 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 food recipes. This time, I am going to 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 well liked of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have cider-brined roasted pork tenderloin with apple-sauerkraut slaw using 20 ingredients and 8 steps. Here is how you cook it.

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

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

Steps 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.

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