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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.