Pork Tenderloin with Cider Jus and Rutabaga Purée
Pork Tenderloin with Cider Jus and Rutabaga Purée is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Mix first 9 ingredients in heavy medium saucepan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMix 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.