Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw. A spiced apple cider brine packs a lot of flavor into this lean pork tenderloin recipe. Cider-Brined Pork Tenderloins with Roasted Apples. Roasted Pork Tenderloin with Apple-Ginger SaucePork.

Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw 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. Apples and pork are just meant for each other and they snuggle up together in this dish of cider braised pork tenderloin with apples.

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, cider-brined roasted pork tenderloin with apple-sauerkraut slaw. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

A spiced apple cider brine packs a lot of flavor into this lean pork tenderloin recipe. Cider-Brined Pork Tenderloins with Roasted Apples. Roasted Pork Tenderloin with Apple-Ginger SaucePork.

Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is one of the most favored of recent trending foods in the world. It's appreciated by millions daily. It's easy, it's fast, it tastes yummy. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw is something which I've loved my entire life. They're fine and they look fantastic.

To begin with this recipe, we have to 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:

{Prepare of For the pork.
{Get 2 cups of Apple cider.
{Make ready 3 tablespoons of salt.
{Make ready 2 of bay leaves.
{Take 2 cloves of garlic crushed.
{Make ready 2 teaspoons of caraway seed.
{Get 1 teaspoon of black peppercorns.
{Get 1 of pork tenderloin(1 1/4 to 1 1/2 pounds).
{Get of For the slaw.
{Get 1/4 cup of Apple cider.
{Make ready 2 tablespoons of extra virgin olive oil.
{Prepare 1 tablespoon of Apple cider vinegar.
{Get 1 teaspoon of caraway seeds.
{Make ready 1 teaspoon of coarse-grain mustard.
{Make ready 1/4 teaspoon of salt.
{Prepare 16 ounces of sauerkraut.
{Make ready 1 of red pepper chopped.
{Prepare 1 of carrot shredded.
{Make ready 1/2 of small sweet onion chopped.
{Take 1 stalk of celery chopped.

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). 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.

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..

Fill in the gaps with the sauerkraut. Easy and yummy pork tenderloin, melts in your mouth. You may use more or less sage according to your taste. Place tenderloin in a baking pan or casserole. Cover meat with half of the sauerkraut.

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