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Pork Tenderloin with Cider Jus and Rutabaga Purée

['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']

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.

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