Apple Cider-Glazed Pork Tenderloin

• 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

1. Combine the first 7 ingredients; rub evenly over pork. Place pork in a dish; cover and chill 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 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.
3. 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.

rosemary, fresh ginger, orange rind, olive oil, salt, freshly ground black pepper, garlic, pork tenderloins, apple cider, cloves, bay leaves, chicken broth

Taken from www.myrecipes.com/recipe/apple-cider-glazed-pork-tenderloin (may not work)