Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw. A spiced apple cider brine packs a lot of flavor into this lean pork tenderloin recipe. Cider-Brined Pork Tenderloins with Roasted Apples. Roast Pork Tenderloin with Apples, Red Potatoes, and Sauerkraut.
Our perfect roasted pork tenderloin recipe guarantees juicy, fork-tender pork. If that's not enough, the pork is roasted on top of a bed of apples, onions, and herbs. Pork tenderloin is quite lean with almost no fat.
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A spiced apple cider brine packs a lot of flavor into this lean pork tenderloin recipe. Cider-Brined Pork Tenderloins with Roasted Apples. Roast Pork Tenderloin with Apples, Red Potatoes, and Sauerkraut.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook cider-brined roasted pork tenderloin with apple-sauerkraut slaw using 20 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw:
- Prepare of For the pork.
- You need 2 cups of Apple cider.
- You need 3 tablespoons of salt.
- You need 2 of bay leaves.
- Prepare 2 cloves of garlic crushed.
- You need 2 teaspoons of caraway seed.
- Make ready 1 teaspoon of black peppercorns.
- Get 1 of pork tenderloin(1 1/4 to 1 1/2 pounds).
- It’s of For the slaw.
- You need 1/4 cup of Apple cider.
- Prepare 2 tablespoons of extra virgin olive oil.
- Get 1 tablespoon of Apple cider vinegar.
- It’s 1 teaspoon of caraway seeds.
- Make ready 1 teaspoon of coarse-grain mustard.
- Make ready 1/4 teaspoon of salt.
- It’s 16 ounces of sauerkraut.
- Take 1 of red pepper chopped.
- Prepare 1 of carrot shredded.
- Make ready 1/2 of small sweet onion chopped.
- You need 1 stalk of celery chopped.
So keeping it moist and juicy inside can be tricky. That is unless you know a few secrets Surround a pork loin roast with sauerkraut, apples, and onions, and pour a can of beer on top before roasting for hours. To serve, gently toss sauerkraut with apple and onion quarters and serve with. Apple cider pork tenderloin is a great quick cook on the smoker – brining first keeps the meat moist during it's smoke bath.
Instructions to make Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw:
- 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..
- Make the pork.
- 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..
- Make slaw.
- 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..
- Finish pork.
- 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..
- Thinly slice pork and serve on top or along side the slaw..
Even with the new lower safe pork temperatures, pork can tend to dry out. Pour the apple cider in the baking pan and scrape any brown bits from the bottom. Put the pan on the stove over medium-high heat (or pour the pan drippings and cider into a skillet). Roasted Pork Tenderloin with Apple-Ginger SaucePork. Curried Pork Tenderloin with Fried Rice with Apples and RaisinsOn dine chez Nanou.
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