Pork Tenderloin with Cider Jus and Rutabaga Purée

Pork Tenderloin with Cider Jus and Rutabaga Purée
Photo by Noel Barnhurst


  • 1 cup low-salt chicken broth
  • 2 teaspoons apple cider vinegar
  • 2 12-ounce pork tenderloins, well trimmed
  • 2 cinnamon sticks
  • 3 large fresh thyme sprigs
  • 6 whole allspice
  • 5 tablespoons unsalted butter
  • + 5 more ingredients
    • ¾ cup onion
    • 2 cups apple cider
    • 1 Turkish bay leaf
    • 3 whole star anise
    • Olive oil

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. Seas...

View full recipe at Epicurious


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