Our Crispin Cider portfolio allows you to infuse the unique and innovative flavors of our different ciders into your everyday cooking. All recipes include use of Crispin Ciders and anyone using them must be 21+ or of legal drinking age.
1 1/2 lb Pork Tenderloin
1 1/2 c Fresh Pineapple
1 Red Bell Pepper
1 Orange Bell Pepper
1 Fresno Pepper, minced
Cilantro to garnish
2-3 Tbsp Canola Oil for frying
Suggested: Cooked Brown Basmati to serve with
2 Tbsp Rice Vinegar
2 Tbsp Tamari
1 Tbsp grated Fresh Ginger
2 Garlic Cloves, minced
1/3 c. Crispin Original Cider
1/4 c. Pineapple Juice
2 Tbsp Ketchup or Tomato Sauce
1 Tbsp Corn Starch
Salt and Pepper, to taste (about 1/2 tsp each)
1) Begin by getting everything ready and chopped; the pork, pineapple, and peppers should all be but into 1 inch chunks. Mince your fresno pepper. Slice the the white part of the scallions into thin circles- take a wide angle on the greens and set those aside for garnish. (Plane
2) Combine all of the ingredients for the sauce in a bowl and whisk well to combine. Set aside.
3) In a large skillet or wok, heat 2 Tbs. of oil over medium high heat. Brown the pork on all sides, about 5 minutes total. Using a slotted spoon, remove the pork from the pan and set aside.
4) Turn the heat to about medium; cook the scallions and the peppers until the peppers become soft, about 6-8 minutes, adding more oil if needed.
5) Turn the heat back up to medium high/high. Add the pineapple and add back in the pork. Cook for 2 minutes, stirring often. Add the sauce to the pan and bring to a simmer. Allow to cook for about 5 minutes or until the pork is cooked through and the sauce is the desired consistency. Turn off the heat and serve over cooked rice, quinoa, other grain, or on its own.