Pork Tenderloin with Cider Jus and Rutabaga Purée

Name: Pork Tenderloin with Cider Jus and Rutabaga Purée
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters apple cider; 2 teaspoons apple cider vinegar; 2 cinnamon sticks; 680 grams pork tenderloins, well trimmed; 237 milliliters low-salt chicken broth; 6 servings Olive oil; 177 milliliters chopped onion; 6 servings Rutabaga Puree; 3 larges fresh thyme sprigs; 1 Turkish bay leaf; 5 Tbsps unsalted butter, cut into 1/2-inch cubes; 6 whole allspice; 3 whole star anise

Pork Tenderloin with Cider Jus and Rutabaga Purée is a gluten free and primal main course. This recipe makes 6 servings with 388 calories, 25g of protein, and 26g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of rutabaga puree, apple cider vinegar, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the whole star anise you could follow this main course with the Mini Star-Anise Scones as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

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Extract

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Sauce Pan

Whisk in butter a few pieces at a time. Season with salt and pepper.

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Salt And Pepper

Butter

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Whisk

Meanwhile, prepare barbecue (medium-high heat).

Brush pork with olive oil.

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Olive Oil

Pork

Sprinkle generously with salt and pepper. Grill until instant-read thermometer inserted into center of pork registers 145°F, turning frequently, about 20 minutes.

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Salt And Pepper

Pork

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Kitchen Thermometer