Peaceful Kitchen Creations

One of my favorite fall dishes is this Apple Cider Pork. I first discovered a version of this recipe while following the Whole30 diet, and I instantly fell in love with it. When I was diagnosed with vestibular migraines, I was disappointed that I wouldn’t be able to enjoy it anymore. But after a little experimenting, I created a migraine-friendly version that tastes just as delicious as the original — and I’m so excited to share it with you!

Ingredients

For the Pork

• 1¼ – 1½ lbs Pork Tenderloin
• 2 cups Apple Juice
• 2 teaspoons Caraway Seeds
• 2 Bay Leaves
• 1 teaspoon Black Peppercorns
• 2½ tablespoons Kosher Salt
• ½ cup Ice Cubes

• For the Slaw
• ½ cup Apple Juice
• 2 tablespoons Olive Oil
• 1 tablespoon White Vinegar
• 1 teaspoon Caraway Seeds
• 1 teaspoon Coarse-grain Mustard (check for minimal preservatives)
• ¼ teaspoon Salt
• Sauerkraut replacement or 16 oz Sauerkraut, well drained
  • 2 cups Thinly Sliced Cabbage
  • 3 tablespoons White Vinegar
  • ½ teaspoon Salt
  • ½ teaspoon Sugar
• ½ Granny Smith Apple, thinly sliced
• 1 large Carrot, coarsely shredded
• 1 stalk Celery, finely chopped
• 1 Shallot, finely chopped

1. Make Marinade
   • In a saucepan, combine apple juice, bay leaves, salt, peppercorns, and caraway seeds. Bring to a boil, then turn off the heat.
   • Let the mixture cool for 15 minutes.
   • Add ½ cup ice cubes and stir.
   • Trim any excess fat or silver skin from the pork.
   • Place pork in a zip-top bag and pour the cooled marinade over it.
   • Seal and refrigerate for 6–8 hours.
2. Slaw
   • In a large bowl, make the sauerkraut replacement: add shredded cabbage, salt, and sugar. Toss and massage for 1–2 minutes until it softens.
   • Add 3 tbsp vinegar and let it sit 10–30 minutes.
   • Add carrots, apples, celery, and shallots to the bowl.
   • In a separate bowl, whisk together apple juice, vinegar, oil, mustard, salt, and caraway seeds.
   • Pour dressing over the slaw and mix well.
   • Cover and refrigerate for at least 2 hours before serving.
3. Pork
   • Preheat oven to 425°F.
   • Heat a large oven-safe skillet over high heat.
   • Remove pork from the marinade, pat dry with paper towels, rub with olive oil, and sprinkle with pepper.
   • Sear pork for 2–3 minutes per side until nicely browned.
   • Transfer skillet to the oven and cook 15–20 minutes, or until pork reaches 145°F internally.
   • Remove from oven and let rest 10–15 minutes before slicing.