Apple Cider-Glazed Pork Tenderloin

Yield: 12 servings (serving size: 3 ounces)
Source: Cooking Light Magazine December 2003
CL Comments: 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.
Amy's Comments: I thirded the recipe (is thirded a word?) since it originally served 12! This is quite a different, yet tasty way to do pork tenderloin. It turned out very tender and has a nice 'holiday' feel to it. Its all the things you think of holiday (orange, cloves, apple cider, bay leaf, etc). Very aromatic. Pretty easy to put together too. This one will go in the 'make again' pile for me. Would be good over a bed of couscous! Mmm


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


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


H.U: 4 per serving
CALORIES 183 (25% from fat); FAT 5.1g (sat 1.5g, mono 2.6g, poly 0.5g); PROTEIN 24.2g; CARB 8.7g; FIBER 0.4g; CHOL 74mg; IRON 1.6mg; SODIUM 198mg; CALC 17mg;

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