A couple of weeks ago, I had lunch with a friend at Cafe Avalaun and had the Gnarly Pig Crepe, with pork, Cleveland Kraut Gnar Gnar and turnips. The flavors were so good so I decided to recreate something similar but in “bowl” form because we’re on a big bowl kick around here right now (there will be a future post about this). Interestingly enough, I first discovered Cleveland Kraut at Cafe Avalaun so it seemed fitting that I would use it in this dish. I added some Bertman Mustard because honestly, while I was eating that crepe I kept thinking I wish I had a little mustard to drizzle on top. #aperfectclevelandpairing
This dish is perfect for this time of the year, reminiscent of a good Oktoberfest! Warm and comforting, but still healthy! The kids also ate it without the kraut or mustard. #theydontknowwhattheyremissing
I think I’ll also add it to the menu for New Years Day because any good German eats pork and sauerkraut for a little luck in the new year!
2 pork tenderloins
1 T. spicy brown mustard, plus more to garnish (I used Bertman Ball Park Mustard)
1 c. hard cider (I used Wyder’s Dry Pear Cider)
salt and pepper
4 large red potatoes, cut into large chunks
4-5 carrots, sliced
1 turnip, chopped
2 T. EVOO
sauerkraut, to garnish (I used Classic Caraway but I also love it with Gnar Gnar!!)
Sprinkle pork with salt and pepper and place it in a slow cooker. In a small mixing bowl, whisk together cider and mustard and pour mixture over the pork.
Cook on low for 6-8 hours. Combine potatoes, carrots, turnips, EVOO and salt and pepper and mix well. Spread out on a rimmed baking sheet and roast in the oven at 425 degrees for 20-30 minutes, until vegetables are tender and golden brown.
While the vegetables are cooking, remove pork from the slow cooker and let rest for a few minutes. Shred pork with two forks and return to the slow cooker with about one cup of the cooking liquid. Stir to combine and turn the slow cooker down to warm until the vegetables are cooked.
To serve, add a serving of vegetables to the plate. Top with shredded pork, kraut and a drizzle of mustard.