This is Vermont, land of microbreweries that make unfiltered dark beer and cider breweries that make the most amazing range of ciders and cider flavors imaginable.
Cider is pretty darn good, and oh so fall appropriate. The best ciders come in large 750mL bottles.
Unfortunately (or fortunately, depending on how you spin it), my roommate and I aren’t big drinkers. Which means that when we opened up a bottle of honey-flavored Citizen Cider to see what it was like, we didn’t finish it. So it sat on our counter, then in our fridge, half-full, while we pondered what to do with it. It seemed silly to drink it, but even sillier to throw it out.
Luckily, cider goes quite nicely with pork.
This is one of the best things I’ve made in a long time.
Cider-Braised Pork Stew
There are a lot on ingredients, but it’s worth it!
1-1.5lbs pork tenderloin
3-4 slices bacon
1 large yellow onion, diced
3 sprigs fresh rosemary
1 large parsnip
1 small sweet potato
2 cups chopped mushroom
2 cloves garlic
2 tsp allspice
1 tsp salt
pepper to taste
1/4 cup chopped unsweetened dried cherries
12 oz cider (preferably hard cider)
1 TBSP apple cider vinegar
2 cups water
This would be best done on the stove in a dutch oven or something similar. I sauteed everything in my cast iron skillet and then transferred everything to a roasting pan and did it in the over because I don’t have a pot that is large enough. Anyways: chop up the bacon and cook through. Add the cubed pork tenderloin, along with half of the allspice, salt and pepper. Saute until browned on all sides. Set the meat aside and using the same pan, saute the onion, carrots, parsnip, sweet potato, and crushed garlic. Add the cider, water, apple cider vinegar, cherries, and meat. Simmer on medium-low for 2-3 hours (or as long as you care to wait), and then dive in. It’s perfect for rainy fall evening.