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We hope you got benefit from reading it, now let’s go back to cider-brined roasted pork tenderloin with apple-sauerkraut slaw recipe. To cook cider-brined roasted pork tenderloin with apple-sauerkraut slaw you need 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:
- You need of For the pork.
- Use 2 cups of Apple cider.
- Take 3 tablespoons of salt.
- Use 2 of bay leaves.
- Prepare 2 cloves of garlic crushed.
- Provide 2 teaspoons of caraway seed.
- Use 1 teaspoon of black peppercorns.
- Take 1 of pork tenderloin(1 1/4 to 1 1/2 pounds).
- Take of For the slaw.
- Prepare 1/4 cup of Apple cider.
- You need 2 tablespoons of extra virgin olive oil.
- Take 1 tablespoon of Apple cider vinegar.
- Take 1 teaspoon of caraway seeds.
- Use 1 teaspoon of coarse-grain mustard.
- You need 1/4 teaspoon of salt.
- Take 16 ounces of sauerkraut.
- Use 1 of red pepper chopped.
- Provide 1 of carrot shredded.
- Take 1/2 of small sweet onion chopped.
- Take 1 stalk of celery chopped.
Steps 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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