Crispin Cider Brined Pork and Braised Kohlrabi

I've always been a fan of hard apple cider, I find it a refreshing option from beer & wine especially on a warm summer day. Recently a new hard cider has come on the scene which in our opinion puts most others to shame. Minneapolis-based "Crispin Super-Premium Natural Hard Apple Cider is true to the apple in the way a varietal wine stays true to its grape. It’s naturally fermented with classic red wine yeasts for full-bodied taste, using premium apple juice blends not from concentrate, and without added malt, spirit or grape alcohols." It's crisp & refreshing without being overly sweet like a lot of other ciders tend to be. Right now Crispin is available in Original, Light & Brut but we are really excited about the Honey Crisp varietal coming in October.

(photo courtesy of Crispin)

Recently, Crispin & Heavy Table announced a Summer Grilling Adventures Contest asking people to submit their best grilling recipe that uses Crispin Cider as one of the ingredients. At first it seemed like a waste to not just drink the cider over ice but then I tasted the final result. The pork gets a distinct fresh apple flavor (more apple flavor than I expected actually) with a touch of spices from the brine. The brine also helps the pork remain incredibly juicy.

We made a side dish using some kohlrabi from our garden and Crispin as well. Kohlrabi is a member of the cabbage family so I thought it would be good braised like cabbage often is. It gets a sweet, apple flavor that is perfect with the pork. I also like the fact that kohlrabi retains a bit of a crunch.

We used the brut variety of Crispin which they describe as "European-style extra-dry over ice. The 'champagne' of ciders; combining subtlety and sophistication; the epitome of unforced elegance. A crisp fresh apple bouquet with a brisk, refined finish that lingers on the palate."

Crispin Cider Brined Pork
Brining Time: 4 - 12 hours
Grilling TIme: 30 minutes
Resting Time: 5 minutes

1 1/4 - 1 1/2 lb pork tenderloin
1 batch Crispin Brut Hard Apple Cider Brine (see below)

Put the pork into a resealable 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.

Serves 4

Crispin Cider Brine
(This brine would also be great 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 absorb.

Serves 4

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