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Thinking about Cider

November 13, 2009

Today, I am thinking about food. And Harpoon Cider. Two of my favorite things. Luckily, working here at Harpoon, we have gotten to know many talented chefs who like to cook with beer and cider.  Recently, one very good friend of Harpoon, Jason Santos, Executive Chef of Gargoyles in Davis Square, shared with us a recipe to make a delicious fall feast featuring Harpoon Cider.

Take a shot at this meal, best enjoyed with a Harpoon Cider (while you cook and another one with dinner). Invite some friends over and show off your skills in the kitchen!

Harpoon Cider Brined Pork Tenderloin With Macomber Turnips and Maple Cranberry Glaze

By Jason Santos, Executive Chef of Gargoyles

Maple Cranberry Glace Sauce


½ gallon maple syrup

2 red onions, minced

1 Tablespoon dried thyme

½ cup chopped garlic

2 pounds fresh cranberries

1 bottle Harpoon Cider


In a saucepan, bring maple syrup, red onions, thyme, and garlic to a boil.  Shut off heat, add cranberries and the bottle of Harpoon Cider.  Season with salt, pepper, and a dash of white vinegar.

Macomber Turnips


2 pounds macomber turnips

½ pound Idaho potatoes

1 cup heavy cream

2 Tablespoons of butter


Boil turnips and potatoes until soft.  In a large bowl, mash turnips and potatoes.  Stir in heavy cream and butter.  Add salt and pepper to taste.

Pork Tenderloin Brine


1 pork tenderloin

2 gallons of water

1½  cups sugar

1½  cups salt

2 sprigs fresh thyme

2 bottles of Harpoon Cider

2 cups apple cider

1 yellow onion, chopped

1 carrot, chopped


Prepare brine the night before you are serving.  Place all ingredients into a large bowl.  Soak the pork tenderloin in the brine in a refrigerator overnight.  When ready to cook, cut tenderloin into desired sized serving slices.  Pan sear pork on each side, then finish for about 15 minutes in the oven at 350˚F.  Place pork slices on top of mashed turnips and drizzle with the maple cranberry glaze.  Serve and enjoy!

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