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20 ingredients, 8 steps, cooking Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw

Good Morning every body, now you get present recipe Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw with 20 ingredients and 8 steps. Below this is how to prepare, please observe carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 20 ingredients and 8 stages of easy cooking Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw.

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

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

If all composition Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Step by Step Cooking 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.
   
9. Finish and Enjoy.

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