- 2 cups apple cider
- 1 cup low-salt chicken broth
- 3/4 cup chopped onion
- 6 whole allspice
- 3 whole star anise
- 3 large fresh thyme sprigs
- 2 cinnamon sticks
- 2 teaspoons apple cider vinegar
- 1 Turkish bay leaf
- 5 tablespoons unsalted butter, cut into 1/2-inch cubes
- 2 12-ounce pork tenderloins, well trimmed
- Olive oil
- Rutabaga Puree
- 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.