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We hope you got benefit from reading it, now let’s go back to cider-brined roasted pork tenderloin with apple-sauerkraut slaw recipe. You can cook cider-brined roasted pork tenderloin with apple-sauerkraut slaw using 20 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw:

1. Take For the pork
2. Get 2 cups Apple cider
3. You need 3 tablespoons salt
4. Get 2 bay leaves
5. Provide 2 cloves garlic crushed
6. Use 2 teaspoons caraway seed
7. You need 1 teaspoon black peppercorns
8. Provide 1 pork tenderloin(1 1/4 to 1 1/2 pounds)
9. Provide For the slaw
10. Provide 1/4 cup Apple cider
11. Prepare 2 tablespoons extra virgin olive oil
12. Use 1 tablespoon Apple cider vinegar
13. Use 1 teaspoon caraway seeds
14. Use 1 teaspoon coarse-grain mustard
15. Prepare 1/4 teaspoon salt
16. Use 16 ounces sauerkraut
17. You need 1 red pepper chopped
18. Prepare 1 carrot shredded
19. Prepare 1/2 small sweet onion chopped
20. Get 1 stalk celery chopped

Instructions to make Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw:

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.

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