Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw

Name: Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw
Cuisine: American
Ingredients: For the pork; 2 cups Apple cider; 3 tablespoons salt; 2 bay leaves; 2 cloves garlic crushed; 2 teaspoons caraway seed; 1 teaspoon black peppercorns; 1 pork tenderloin(1 1/4 to 1 1/2 pounds); For the slaw; 1/4 cup Apple cider; 2 tablespoons extra virgin olive oil; 1 tablespoon Apple cider vinegar; 1 teaspoon caraway seeds; 1 teaspoon coarse-grain mustard; 1/4 teaspoon salt; 16 ounces sauerkraut; 1 red pepper chopped; 1 carrot shredded; 1/2 small sweet onion chopped; 1 stalk celery chopped

Rosann @firechief

Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw

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Ingredients

For the pork
2 cupsApple cider
3 tablespoonssalt
2bay leaves
2 clovesgarlic crushed
2 teaspoonscaraway seed
1 teaspoonblack peppercorns
1pork tenderloin(1 1/4 to 1 1/2 pounds)
For the slaw
1/4 cupApple cider
2 tablespoonsextra virgin olive oil
1 tablespoonApple cider vinegar
1 teaspooncaraway seeds
1 teaspooncoarse-grain mustard
1/4 teaspoonsalt
16 ouncessauerkraut
1red pepper chopped
1carrot shredded
1/2small sweet onion chopped
1 stalkcelery chopped

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Steps

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.