Apple Cedar-Glazed Pork Tenderloin

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.

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.

Yield: 12 servings (serving size: 3 ounces)


CALORIES 183(25% from fat); FAT 5.1g (sat 1.5g,mono 2.6g,poly 0.5g); PROTEIN 24.2g; CHOLESTEROL 74mg; CALCIUM 17mg; SODIUM 198mg; FIBER 0.4g; IRON 1.6mg; CARBOHYDRATE 8.7g

Cooking Light, DECEMBER 2003


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