Recipe: Yummy Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw

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.

This is one of those recipes, but I promise if you have the time, the patience and the tools you will not regret making this. Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. In a small saucepan, combine the vinegar with the shallot, thyme and sorghum syrup and bring to a boil. you can cook Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw using 20 ingredients and 8 steps. Here is how you cook it.

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

1. It's of For the pork.
2. It's 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. You need 1 teaspoon of black peppercorns.
8. You need 1 of pork tenderloin(1 1/4 to 1 1/2 pounds).
9. You need of For the slaw.
10. It's 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. It's 1 teaspoon of caraway seeds.
14. You need 1 teaspoon of coarse-grain mustard.
15. It's 1/4 teaspoon of salt.
16. It's 16 ounces of sauerkraut.
17. You need 1 of red pepper chopped.
18. It's 1 of carrot shredded.
19. It's 1/2 of small sweet onion chopped.
20. It's 1 stalk of celery chopped.

See great recipes for Hickory, Apple, and Herb Roasted Pork Loin too! Drain, cool, and place in a bowl. Roast Pork with Apple Sauerkraut. jason williams. Seared Pork Chops with Apple Butter BBQ Sauce.

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..

Well it's apple picking time again and we still haven't eaten all the previous years apple butter. What a better way to clean up the freezer than making bbq sauce to go on pork chops! If you notice the lack of garlic in this recipe that is because. Warm water in a large pot over high heat. Add salt and stir to dissolve.