Pork Tenderloin With Cider Jus And Rutabaga Purée Recipes

CIDER-ROASTED PORK TENDERLOINS

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

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.

CIDER-GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes., Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes., Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.

PORK TENDERLOIN WITH APPLE CIDER AU JUS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Remove silver skin and any surface fat from tenderloin; dry well with paper towels. Combine Cajun seasoning, celery salt, garlic granules, onion powder, and sugar in a small bowl; mix well. Sprinkle seasoning mixture over pork tenderloin.
• Heat oil into a large skillet over high heat until shimmering. Add pork tenderloin and sear for 3 to 4 minutes per side. Transfer to the prepared baking sheet and place into the oven.
• Roast in the preheated oven until pork is slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Check temperature of the pork tenderloin after 10 minutes as baking time depends on how long it has been seared.
• Meanwhile, pour apple cider and apple cider vinegar into the skillet and bring to a low boil. Scrape up any browned bits, lower heat, and simmer for 15 minutes. Add maple syrup and simmer for 5 more minutes.
• Move pork tenderloin to a clean cutting board, cover, and let rest for 10 minutes.
• Slice pork tenderloin into thin slices, place on a serving dish, and drizzle with apple cider au jus.

PEPPERED PORK TENDERLOIN WITH MANGO GINGER PUREE

Steps:

• FOR THE PORK:.
• Trim any excess fat or "grisle" off the loins. Mix the salt and cracked pepper and coat the loins with the mixture. Roast in a 350 degree oven for about 40 minutes, or to desired doneness.
• FOR THE PUREE:.
• Combine all ingredients in the med-large sauce pan. Simmer for 15 minutes or until the mango is very tender.
• Puree the mixture either in a blender or with an emulsion blender.
• Slice the pork tenderloin and top with the puree.

RUTABAGA PURéE

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.)