Pork Tenderloin with Cider Jus and Rutabaga Purée |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Star anise, cinnamon, and apple cider give this dish the flavors of fall. Add some wilted greens and a nice Zinfandel, and you've got a sophisticated dinner party. 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 |
rutabaga puree |
Directions:
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 145°F, turning frequently, about 20 minutes. Let pork rest 5 minutes (temperature will increase to 150°F). 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.
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