Pork Tenderloin with Cider Jus and Rutabaga Purée

Ingredients for Pork Tenderloin with Cider Jus and Rutabaga Purée

• 475ml apple cider

• 240ml low-salt chicken broth

• 180ml 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

• 60g pork tenderloins, well trimmed

• Olive oil

• Rutabaga Puree

How to make Pork Tenderloin with Cider Jus and Rutabaga Purée

Mix first 9 ingredients in heavy medium saucepan. Boil until mixture is reduced to 350ml , about 20 minutes. Strain, pressing on solids to extract liquid. Discard solids. Return liquid to saucepan and boil until reduced to 110g , 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 centre of pork registers 63°C, turning frequently, about 20 minutes. Let pork rest 5 minutes (temperature will increase to 66°C). 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.