Pork Tenderloin With Cider Jus And Rutabaga Purée Recipe

Name: Pork Tenderloin With Cider Jus And Rutabaga Purée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups apple cider; 1 cup low-salt chicken broth; 3/4 cup chopped onion; 6 whole allspice; 3 whole star anise*; 3 large fresh thyme sprigs; 2 cinnamon sticks; 2 teaspoons apple cider vinegar; 1 Turkish bay leaf; 5 tablespoons unsalted butter, cut into 1/2-inch cubes; 2 12-ounce pork tenderloins, well trimmed; Olive oil

Servings: persons

2 cups apple cider
1 cup low-salt chicken broth
3/4 cup chopped onion
6 whole allspice
3 whole star anise*
3 large fresh thyme sprigs
2 cinnamon sticks
2 teaspoons apple cider vinegar
1 Turkish bay leaf
5 tablespoons unsalted butter, cut into 1/2-inch cubes
2 12-ounce pork tenderloins, well trimmed
Olive oil

1
Mix first 9 ingredients in heavy medium saucepan. Boil until mixture is reduced to 1 1/2 cups, about 20 minutes. Strain, pressing on solids to extract liquid. Discard solids. Return liquid to saucepan and boil until reduced to 1/2 cup, about 3 minutes. Whisk in butter a few pieces at a time. Season with salt and pepper.
2
Meanwhile, prepare barbecue (medium-high heat). Brush pork with olive oil. Sprinkle generously with salt and pepper. Grill until instant-read thermometer inserted into center of pork registers 145u00b0F, turning frequently, about 20 minutes. Let pork rest 5 minutes (temperature will increase to 150u00b0F). Thinly slice pork crosswise.
3
Divide pork slices among 6 plates. Spoon RutabagaPuree alongside. Drizzle sauce over pork and serve.
4
*Brown star-shaped seedpods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups apple cider, 1 cup low-salt chicken broth, 3/4 cup chopped onion, 6 whole allspice, and more.

Yes, Pork Tenderloin With Cider Jus And Rutabaga Purée falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin With Cider Jus And Rutabaga Purée

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