Easiest Way to Prepare Tasty Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw

Easiest Way to Prepare Tasty Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw Delicious, fresh and tasty.

Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw. Remove pork from brine and pat it dry with paper towels (discard the brine). Heat an oven-safe skillet over medium-high heat. Sear the pork on all sides until lightly browned.

Cover meat with half of the sauerkraut.

Place the apple and onion, cut side down, on top of the sauerkraut.

Place the pork loin roast on the baking rack, fat side up.

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

1. Prepare of For the pork.

2. Prepare 2 cups of Apple cider.

3. It’s 3 tablespoons of salt.

4. You need 2 of bay leaves.

5. Prepare 2 cloves of garlic crushed.

6. It’s 2 teaspoons of caraway seed.

7. It’s 1 teaspoon of black peppercorns.

8. You need 1 of pork tenderloin(1 1/4 to 1 1/2 pounds).

9. It’s of For the slaw.

10. Prepare 1/4 cup of Apple cider.

11. Prepare 2 tablespoons of extra virgin olive oil.

12. It’s 1 tablespoon of Apple cider vinegar.

13. Prepare 1 teaspoon of caraway seeds.

14. Prepare 1 teaspoon of coarse-grain mustard.

15. Prepare 1/4 teaspoon of salt.

16. Prepare 16 ounces of sauerkraut.

17. Prepare 1 of red pepper chopped.

18. You need 1 of carrot shredded.

19. Prepare 1/2 of small sweet onion chopped.

20. Prepare 1 stalk of celery chopped.

Garnish with apple slices, if desired.

Apple cider is the secret ingredient that makes the most incredible moist pork tenderloin!

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!

With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the.

Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw instructions

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..

Pour shallot mixture over pork shoulder in the slow cooker.

Add apple cider, garlic cloves, and bay leaf.

Remove pork roast to a plate and cover loosely with foil.

Although not beautifully pink in the center, it was just a bit overcooked, but still plenty juicy and tender.

It's great for quick a dinner for two, or make a few for a luxurious dinner with friends.