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

Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw. I love all the ingredients in this recipe because together they're perfect for Oktoberfest, a fun festival during my Serve the pork and sauerkraut with a hearty dark bread, such as rye or pumpernickel, along with an ice-cold beer. Roast Pork Tenderloin with Apples, Red Potatoes, and Sauerkraut. Drain and set aside until cool In the casserole dish, scatter the potatoes and apples around the two tenderloins.

Pat the pork dry and season lightly with salt. Add half the pork and cook over moderately high heat, turning, until browned all over. Apple cider pork tenderloin is a great quick cook on the smoker - brining first keeps the meat moist during it's smoke bath. 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. Prepare of For the pork.
2. Prepare 2 cups of Apple cider.
3. It's 3 tablespoons of salt.
4. It's 2 of bay leaves.
5. It's 2 cloves of garlic crushed.
6. It's 2 teaspoons of caraway seed.
7. Prepare 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. You need 1/4 cup of Apple cider.
11. Prepare 2 tablespoons of extra virgin olive oil.
12. Prepare 1 tablespoon of Apple cider vinegar.
13. It's 1 teaspoon of caraway seeds.
14. Prepare 1 teaspoon of coarse-grain mustard.
15. Prepare 1/4 teaspoon of salt.
16. You need 16 ounces of sauerkraut.
17. You need 1 of red pepper chopped.
18. It's 1 of carrot shredded.
19. You need 1/2 of small sweet onion chopped.
20. You need 1 stalk of celery chopped.

Even with the new lower safe pork temperatures, pork can tend to dry out. A great solution to this is brining - extended immersion in a wet saline solution before cooking. Crock Pot Pork Roast with Sauerkraut and ApplesOur Best Bites. Easy and yummy pork tenderloin, melts in your mouth.

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..

You may use more or less sage according to your taste. Place tenderloin in a baking pan or casserole. Cover meat with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. When time is up, use the quick release method to release pressure and quickly add sauerkraut and apples to the cooker.

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