Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Apple Cider-Glazed Pork Tenderloin




Source of Recipe


Cooking Light Magazine December 2003


Recipe Introduction


If you find that the resulting jus is too thin (which I did, even after it boils down), just make a cornstarch slurry to thicken.


List of Ingredients




2 T. dried crushed rosemary
1 T. minced peeled fresh ginger
1 T. grated orange rind
1 T. olive oil
1/2 t. salt
1/4 t. pepper
6 garlic cloves, minced
3 (1 lb.) pork tenderloins, trimmed
3 c. apple cider
3 whole cloves
2 bay leaves
1 c. chicken broth


Recipe



Combine the 1st 7 ingredients; rub evenly over pork. Place pork in a dish, cover and chill 1 hour.

Combine cider, cloves and bay leaves in a large skillet; bring to a boil over medium-high heat. Cook until reduced to 1 1/2 c. (about 10 minutes). Add broth; bring to a boil. Add pork, cover and simmer 20 minutes or until done. Remove pork from pan. Bring cooking liquid to a boil. Cook until reduced to 3/4 c. (about 8 minutes). Strain cooking liquid through a fine sieve into a bowl; discard solids. Spoon liquid over pork. Cut pork into thin slices.

Serves 10-12.