Apple Cider-Glazed Pork Tenderloin

Its small size makes pork tenderloin a good choice for buffet biscuit sandwiches. Reduce the 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 biscuits.


2 tablespoons dried rosemary, crushed
1 tablespoon minced peeled fresh ginger
1 tablespoon grated orange rind
1 tablespoon olive oil
½ teaspoon salt
¼ 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, and rub evenly over pork. Place pork in a dish; cover and chill for 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 ½ 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 ¾ cup (about 8 minutes). Strain cooking liquid through a fine sieve into a bowl; discard solids. Spoon sauce over pork. Cut pork into thin slices. Yield: 12 servings (serving size: 3 ounces).

Nutrition Information: Calories 183; Fat 5.1g; Protein 24.2g; Carb 8.7g; Chol 74mg; Sodium 198mg.
Source: Cooking Light Annual Recipes 2004.