Pork Tenderloin With Cider Jus And Rutabaga Purée

• 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

1. 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.
2. 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 145u0b0F, turning frequently, about 20 minutes. Let pork rest 5 minutes (temperature will increase to 150u0b0F). Thinly slice pork crosswise.
3. Divide pork slices among 6 plates. Spoon RutabagaPuree alongside. Drizzle sauce over pork and serve.
4. *Brown star-shaped seedpods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.

apple cider, lowsalt, onion, allspice, star anise, thyme, cinnamon sticks, apple cider vinegar, turkish, unsalted butter, pork, olive oil

Taken from www.epicurious.com/recipes/food/views/pork-tenderloin-with-cider-jus-and-rutabaga-puree-230641 (may not work)