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    Apple Cider-Glazed Pork Tenderloin


    Source of Recipe


    Internet

    Recipe Introduction


    Its small size makes pork tenderloin a good choice for buffet biscuit sandwiches. Reduce apple cider and chicken broth to a flavorful syrup to brush over the cooked pork. Serve apple chutney and coarse-grain mustard alongside the pork and Buttermilk-Chive Biscuits.

    List of Ingredients




    2 tablespoons dried rosemary, crushed
    1 tablespoon minced peeled fresh ginger
    1 tablespoon grated orange rind
    1 tablespoon olive oil
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    6 garlic cloves, minced
    3 (1-pound) pork tenderloins, trimmed
    3 cups apple cider
    3 whole cloves
    2 bay leaves
    1 cup fat-free, less-sodium chicken broth

    Recipe



    Combine the first 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 cups (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 cup (about 8 minutes). Strain cooking liquid through a fine sieve into a bowl; discard solids. Spoon liquid over pork. Cut pork into thin slices.

    Yield: 12 servings (serving size: 3 ounces)

 

 

 


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