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The ingredients needed to prepare Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw:
- Use For the pork
- Use 2 cups Apple cider
- You need 3 tablespoons salt
- Get 2 bay leaves
- Take 2 cloves garlic crushed
- Provide 2 teaspoons caraway seed
- Use 1 teaspoon black peppercorns
- Use 1 pork tenderloin(1 1/4 to 1 1/2 pounds)
- Use For the slaw
- Prepare 1/4 cup Apple cider
- Prepare 2 tablespoons extra virgin olive oil
- You need 1 tablespoon Apple cider vinegar
- Use 1 teaspoon caraway seeds
- Take 1 teaspoon coarse-grain mustard
- Get 1/4 teaspoon salt
- Provide 16 ounces sauerkraut
- Get 1 red pepper chopped
- Take 1 carrot shredded
- Use 1/2 small sweet onion chopped
- Provide 1 stalk celery chopped
Steps 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.
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