How to Prepare Appetizing Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw

Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw. Meanwhile, drain the pork tenderloins and cut them in half crosswise; discard the brine. Pat the pork dry and season lightly with salt. Add half the pork and cook over moderately high heat, turning, until browned all over.

Fill in the gaps with the sauerkraut. Serve the pork and sauerkraut with a hearty dark bread, such as rye or pumpernickel, along with an ice-cold beer. Sprinkle pork with pepper and remaining salt; place in slow Apple-Stuffed Pork Roast. You can have Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw using 20 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw

1. It's of For the pork.
2. Prepare of Apple cider.
3. Prepare of salt.
4. You need of bay leaves.
5. It's of garlic crushed.
6. Prepare of caraway seed.
7. It's of black peppercorns.
8. It's of pork tenderloin(1 1/4 to 1 1/2 pounds).
9. You need of For the slaw.
10. You need of Apple cider.
11. You need of extra virgin olive oil.
12. It's of Apple cider vinegar.
13. Prepare of caraway seeds.
14. You need of coarse-grain mustard.
15. It's of salt.
16. Prepare of sauerkraut.
17. It's of red pepper chopped.
18. Prepare of carrot shredded.
19. It's of small sweet onion chopped.
20. It's of celery chopped.

Sauerkraut And Apples Recipes on Yummly Apple cider pork tenderloin is a great quick cook on the smoker - brining first keeps the meat moist during it's smoke bath. Trim the tenderloin from any large pieces of fat or membrane and place in a large ziptop bag. Pour the apple cider in the baking pan and scrape any brown bits from the bottom.

Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw step by step

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..

Put the pan on the stove over medium-high heat (or pour the pan drippings and cider into a skillet). With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the cider mixture. Apples and pork are just meant for each other and they snuggle up together in this dish of cider braised pork tenderloin with apples. Arrange the slices of pork on a serving platter with the apple slices and spoon. Roast Pork Tenderloin with Apple Cider Dijon Pan Sauce - Déjà Vu to You Too.