Created with Sketch. ADD YOUR REVIEW 6 Reviews
Yield
12 servings (serving size: 3 ounces)
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

How to Make It

Step 1

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

Step 2

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.

Chef's Notes

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.

Ratings & Reviews