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Pork Tenderloin with Cider Jus and Rutabaga Puree
- 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
Directions:View on Bon Appetit
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