Name: Pork Tenderloin with Cider Jus and Rutabaga Puree
Yield: 6 Servings
Ingredients: 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

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