Best Pork Tenderloin With Cider Jus And Rutabaga Purée Recipes

Rutabaga Purée image

Yield Makes 6 servings

Number Of Ingredients 2

3 pounds rutabagas, peeled, cut into 1-inch cubes
3 tablespoons butter

Steps:

Cook rutabagas in large pot of boiling salted water until very tender, about 45 minutes. Drain well. Transfer to processor; puree until smooth. Return to pot. Stir over medium heat until any excess liquid evaporates. Add butter; stir until melted. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium heat, stirring often.)

Cider-Roasted Pork Tenderloins image

Provided by Ina Garten

Categories main-dish

Time 8h20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 (12-ounce) bottle hard cider, such as Crispin
1/4 cup pure Grade A maple syrup
Kosher salt and freshly ground black pepper
1 teaspoon whole fennel seeds
1 teaspoon whole black peppercorns
1/2 teaspoon whole coriander seeds
1/2 teaspoon ground cinnamon
2 pork tenderloins (1 to 1 1/4 pounds each), trimmed
1 (1-inch) piece fresh ginger, thinly sliced
1 1/2 tablespoons coarsely chopped fresh rosemary leaves
Good olive oil
Chutney, for serving

Steps:

Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup. With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the cider mixture. Place the tenderloins in a 1-gallon Ziploc bag and pour in the marinade. Add the ginger and rosemary, squeeze the air out of the bag, seal, and refrigerate for 8 hours or overnight.
Preheat the oven to 450 degrees.
Remove the tenderloins from the marinade and dry them well with paper towels. Discard the marinade. Place the tenderloins on a sheet pan and rub them all over with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125 degrees. Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest for 10 minutes. Cut the tenderloins diagonally into 1/2-inch-thick slices, sprinkle with salt, and serve warm with chutney.

Pork Tenderloin with Cider Jus and Rutabaga Purée image

Yield Makes 6 servings

Number Of Ingredients 13

2 cups apple cider
1 cup low-salt chicken broth
3/4 cup 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
2 12-ounce pork tenderloins, well trimmed
Olive oil
Rutabaga Puree

Steps:

Mix first 9 ingredients in heavy medium saucepan. Boil until mixture is reduced to 1 1/2 cups, about 20 minutes. Strain, pressing on solids to extract liquid. Discard solids. Return liquid to saucepan and boil until reduced to 1/2 cup, 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 center of pork registers 145°F, turning frequently, about 20 minutes. Let pork rest 5 minutes (temperature will increase to 150°F). 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.