Pork Tenderloin with Cider Jus and Rutabaga Purée
Succulent pork tenderloin served with a rich apple cider reduction sauce and creamy rutabaga purée. The meat is grilled to perfection and complemented by a fragrant sauce featuring star anise, cinnamon, and fresh herbs.
Ingredients
- •2 cups apple cider
- •1 cup low-salt chicken broth
- •¾ cup chopped onion
- •6 whole whole allspice
- •3 whole whole star anise
- •3 sprigs large fresh thyme sprigs
- •2 sticks cinnamon sticks
- •2 teaspoons apple cider vinegar
- •1 leaf Turkish bay leaf
- •5 tablespoons unsalted butter
- •2 pieces pork tenderloins
- •2 tablespoons Olive oil
- •1 serving Rutabaga Puree
Cooking Instructions
- 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.
25 min
- 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 145°F, turning frequently, about 20 minutes. Let pork rest 5 minutes (temperature will increase to 150°F). Thinly slice pork crosswise.
25 min
- 3.
Divide pork slices among 6 plates. Spoon RutabagaPuree alongside. Drizzle sauce over pork and serve.
5 min
- 4.
*Brown star-shaped seedpods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.
