Ingredients
1 1/4 - 1 1/2 lb pork tenderloin
1 batch Crispin Brut Hard Apple Cider Brine (see below)
Preparation
Crispin Cider Brine (This brine would also be good with chicken or turkey) Cook Time: 15 minutes
- 12-oz bottle Crispin Brut Hard Apple Cider
- 1 cinnamon stick
- 4 whole cloves
- 4 whole Allspice
- 4 whole peppercorns
- 1/4 t ground ginger
- 1 T packed brown sugar
- 1 T kosher salt
Put all the ingredients in a small saucepan & bring to a boil. Reduce the heat & simmer for ten minutes. (Your kitchen will start to smell like some fabulous baked good & that’s not a bad thing.) Let cool to room temperature before adding to meat.
Crispin Cider Braised Kohlrabi Prep Time: 5 minutes Cook Time: 45 minutes
- 1 T butter
- 1 sweet onion, thinly sliced
- 1 lb kohlrabi, julienned
- 1/2 c Crispin Brut Hard Apple Cider
- 1 T cider vinegar
- 1 t brown sugar salt & pepper
Melt butter in a saucepan over medium high heat. Add the onions & cook until turning a golden brown, about 10 - 15 minutes. Add kohlrabi, cider, vinegar & brown sugar. Season with salt & pepper. Reduce heat to a simmer, cover & cook for about 30 minutes until most of the liquid as been absorbed
Put the pork into a re-sealable bag.
Add the brine. Get as much air as possible out of the bag & seal.
Place in a bowl just big enough to hold it.
Refrigerate for at least 4 hours up to overnight.
Heat grill to medium-high. - Remove pork from brine & place over direct heat. Grill until pork reaches 160 F, turning from time to time.
Remove pork from grill & let rest 5 minutes before slicing in 1/2-inch slices.
Serve pork with a side of Crispin Cider Braised Kohlrabi (see below) & some mustardy wilted greens.
