Apple Cider-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.

Yield: 12 servings (serving size: 3 ounces)

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

183 (25% from fat)

Fat:

5.1g (sat 1.5g,mono 2.6g,poly 0.5g)

Protein:

24.2g

Carbohydrate:

8.7g

Fiber:

0.4g

Cholesterol:

74mg

Iron:

1.6mg

Sodium:

198mg

Calcium:

17mg