Pork Tenderloin with Cider Jus and Rutabaga Purée
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- olive oil
- 3/4 cup chopped onion
- 2 cinnamon sticks
- 2 cups apple cider
- 2 teaspoons apple cider vinegar
- 1 cup low-salt chicken broth
- 6 whole allspice
- 1 turkish bay leaf
- Carbohydrate 15 g(5%)
- Cholesterol 95 mg(32%)
- Fat 18 g(28%)
- Fiber 2 g(7%)
- Protein 24 g(48%)
- Saturated Fat 8 g(40%)
- Sodium 75 mg(3%)
- Calories 313
Preparation 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. 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. Divide pork slices among 6 plates. Spoon RutabagaPuree alongside. Drizzle sauce over pork and serve. *Brown star-shaped seedpods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.
Preparation 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. 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. Divide pork slices among 6 plates. Spoon RutabagaPuree alongside. Drizzle sauce over pork and serve. *Brown star-shaped seedpods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.
