Apple Cider-Glazed Pork Tenderloin

Apple Cider-Glazed Pork Tenderloin Recipe
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
This apple cider-glazed pork tenderloin recipe is a great choice for fall entertaining.  Serve sliced with sides of your choice, or on biscuits as mini-sandwiches.

Yield:

12 servings (serving size: 3 ounces)

Recipe from

Cooking Light

Nutritional Information

Calories 183
Caloriesfromfat 25 %
Fat 5.1 g
Satfat 1.5 g
Monofat 2.6 g
Polyfat 0.5 g
Protein 24.2 g
Carbohydrate 8.7 g
Fiber 0.4 g
Cholesterol 74 mg
Iron 1.6 mg
Sodium 198 mg
Calcium 17 mg

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

Preparation

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.

Note:

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.

December 2003
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