Pork Tenderloin With Cider Jus And Rutabaga Purée
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
42
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Mix first 9 ingredients in heavy medium saucepan
2
Boil until mixture is reduced to 1 1/2 cups, about 20 minutes
3
Strain, pressing on solids to extract liquid
4
Discard solids
5
Return liquid to saucepan and boil until reduced to 1/2 cup, about 3 minutes
6
Whisk in butter a few pieces at a time
7
Season with salt and pepper
8
Meanwhile, prepare barbecue (medium-high heat)
9
Brush pork with olive oil
10
Sprinkle generously with salt and pepper
11
Grill until instant-read thermometer inserted into center of pork registers 145°F, turning frequently, about 20 minutes
12
Let pork rest 5 minutes (temperature will increase to 150°F)
13
Thinly slice pork crosswise
14
Divide pork slices among 6 plates
15
Spoon RutabagaPuree alongside
16
Drizzle sauce over pork and serve
17
Mix first 9 ingredients in heavy medium saucepan
18
Boil until mixture is reduced to 1 1/2 cups, about 20 minutes
19
Strain, pressing on solids to extract liquid
20
Discard solids
21
Return liquid to saucepan and boil until reduced to 1/2 cup, about 3 minutes
22
Whisk in butter a few pieces at a time
23
Season with salt and pepper
24
Meanwhile, prepare barbecue (medium-high heat)
25
Brush pork with olive oil
26
Sprinkle generously with salt and pepper
27
Grill until instant-read thermometer inserted into center of pork registers 145°F, turning frequently, about 20 minutes
28
Let pork rest 5 minutes (temperature will increase to 150°F)
29
Thinly slice pork crosswise
30
Divide pork slices among 6 plates
31
Spoon RutabagaPuree alongside
32
Drizzle sauce over pork and serve
33
*Brown star-shaped seedpods available at Asian markets and specialty foods stores and in the spice section of some supermarkets
34
*Brown star-shaped seedpods available at Asian markets and specialty foods stores and in the spice section of some supermarkets