Crispin Cider Brined Pork Braised Kohlrabi Recipes

ELEGANT BRAISED KOHLRABI

Steps:

• Trim and peel kohlrabi.
• Cut kohlrabi either into 1/4 inch disks or strips.
• Place butter in skillet and melt.
• Over medium heat add the kohlrabi, adjust heat if necessary so that butter does not brown.
• Toss to coat kohlrabi with butter.
• Sprinkle in tarragon and add the stock.
• Cover and continue to cook approximately 10-15 minutes, until slightly tender.
• Uncover and turn the heat up a bit.
• Cook until the kohlrabi is slightly colored.
• Add freshly ground pepper and salt.
• Remove to serving dish.
• Sprinkle with fresh parsley to taste.

CRISPIN CIDER BRINED PORK & BRAISED KOHLRABI

Steps:

• 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.

CIDER BRAISED PORK TENDERLOIN WITH APPLES

Steps:

• Preheat the oven to 350°F.
• Add the flour, salt and pepper to a shallow dish and whisk together. Add the tenderloin, turning to coat it completely, shaking off any excess.
• In a heavy-bottomed pot or Dutch oven, over medium-high heat, add the olive oil and when it is hot add the pork and sear, turning to brown on all sides, about 4-5 minutes. Transfer the pork to a plate lined with paper towels to absorb any oil.
• Add the shallots and garlic and cook for 1-2 minutes. Add the cider, scraping the bottom to remove any browning bits. Add the rosemary, thyme and mustard to the skillet, increase the heat and bring the mixture to a boil, stirring often. Return the pork to the pan, cover and transfer to the oven and cook for 20 minutes. Remove from the oven and add the apple quarters and continue to cook, covered, in the oven for an additional 15 minutes until the apples are slightly soft but still firm and the pork registers 145°F on an instant-read thermometer.
• Transfer the apples and pork to a plate and allow to rest for 10 minutes.
• While the pork is resting, place the pot over medium-high heat and bring the liquid to a boil, if it is very thin then allow it to reduce by 1/3, whisk in the butter to make a glossy sauce. Transfer the sauce to a dish or pitcher.
• To serve: Place the pork onto a cutting board and slice crosswise into 8 slices. Arrange the slices of pork on a serving platter with the apple slices and spoon the sauce over the pork.