Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw.

You can cook Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw using 20 ingredients and 8 steps. Here is how you cook it.

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

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

Cider-brined Roasted Pork Tenderloin with Apple-sauerkraut Slaw step by step

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..