Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw. Make slaw Whisk together the Apple cider, olive oil, vinegar, caraway, mustard and salt. Add sauerkraut, bell pepper, carrot, onion and celery. Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw.
Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw step by step In a saucepan combine Apple cider, salt, bay leaves, garlic, caraway and peppercorns. Instructions For the brine, in a shallow baking dish combine apple cider, mustard, thyme, syrup and pepper. The marinade does double duty as an incredible glaze / sauce, which means few ingredients are required to make this Apple Cider Glazed Pork Tenderloin that's worthy of a posh dinner party! You can cook Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw using 20 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw
- You need of For the pork.
- It's 2 cups of Apple cider.
- Prepare 3 tablespoons of salt.
- Prepare 2 of bay leaves.
- It's 2 cloves of garlic crushed.
- You need 2 teaspoons of caraway seed.
- You need 1 teaspoon of black peppercorns.
- It's 1 of pork tenderloin(1 1/4 to 1 1/2 pounds).
- You need of For the slaw.
- Prepare 1/4 cup of Apple cider.
- It's 2 tablespoons of extra virgin olive oil.
- You need 1 tablespoon of Apple cider vinegar.
- You need 1 teaspoon of caraway seeds.
- Prepare 1 teaspoon of coarse-grain mustard.
- It's 1/4 teaspoon of salt.
- You need 16 ounces of sauerkraut.
- It's 1 of red pepper chopped.
- You need 1 of carrot shredded.
- Prepare 1/2 of small sweet onion chopped.
- Prepare 1 stalk of celery chopped.
Season the pork with pepper (no need to salt it since it was brined). Reduce the heat and add the butter, garlic cloves, thyme and rosemary to the pan. Spoon the melted butter, herbs and pan juices over the pork for another two minutes. In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned.
Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw instructions
- 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..
Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf,. A sweet-and-spicy combo of apples, cider, sweet potatoes, and chipotle chili powder jazzes up pork tenderloin. "This easy oven dish only needs one other pot to reduce the sauce on top of the stove," says Bibi. "It is large enough for a crowd or for leftovers later in the week. Pork Tenderloin Recipes Elegant but easy to cook, pork tenderloin is the perfect cut of meat for all occasions, from weeknight dinners to spectacular parties. Place the pork loin roast on the baking rack, fat side up. Garnish with apple slices, if desired.
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