Yuk, I've learned I don't like orange zest. I also didn't care for the steaming/boiling cooking method. Although it was certainly moist, it was a bit gooey, not how I like my pork loin. Also, the lengthy reduction time of cider vinegar will stink up the house.
Apple Cider-Glazed Pork Tenderloin
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- Calories: 183
- Calories from fat: 25%
- Fat: 5.1g
- Saturated fat: 1.5g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.5g
- Protein: 24.2g
- Carbohydrate: 8.7g
- Fiber: 0.4g
- Cholesterol: 74mg
- Iron: 1.6mg
- Sodium: 198mg
- Calcium: 17mg
- 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
- 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.
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.
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