Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive 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 bit tasty. This will be really delicious.
A spiced apple cider brine packs a lot of flavor into this lean pork tenderloin recipe. On a large rimmed baking sheet, toss the carrots with the apples, orange juice and olive oil; season with salt. Sauerkraut And Apples Recipes on Yummly
Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is something that I have loved my entire life.
To begin with this particular recipe, we have to first 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 it.
The ingredients needed to make Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw:
- Prepare For the pork
- Prepare 2 cups Apple cider
- Get 3 tablespoons salt
- Make ready 2 bay leaves
- Prepare 2 cloves garlic crushed
- Take 2 teaspoons caraway seed
- Take 1 teaspoon black peppercorns
- Take 1 pork tenderloin(1 1/4 to 1 1/2 pounds)
- Get For the slaw
- Make ready 1/4 cup Apple cider
- Take 2 tablespoons extra virgin olive oil
- Make ready 1 tablespoon Apple cider vinegar
- Get 1 teaspoon caraway seeds
- Take 1 teaspoon coarse-grain mustard
- Make ready 1/4 teaspoon salt
- Make ready 16 ounces sauerkraut
- Prepare 1 red pepper chopped
- Get 1 carrot shredded
- Prepare 1/2 small sweet onion chopped
- Take 1 stalk celery chopped
Put the pan on the stove over medium-high heat (or pour the pan drippings and cider into a skillet). Roast Pork Tenderloin with Apples, Red Potatoes, and Sauerkraut. 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.
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.
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