Pork Tenderloin with Cider Jus and Rutabaga Purée

Ingredients

• 2 cups apple cider 
• 2 teaspoons apple cider vinegar 
• 2  cinnamon sticks 
• 24 ounce pork tenderloins trimmed well
• 1 cup chicken broth 
• 6 servings olive oil 
• 0.8 cup onion chopped
• 6 servings rutabaga 
• 3 large thyme sprigs fresh
• 1  turkish bay leaf 
• 5 tablespoons butter unsalted cut into 1/2-inch cubes
• 6  allspice whole
• 3  star anise whole

Equipment

• sauce pan
• whisk
• grill
• kitchen thermometer

Directions

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.
2. Whisk in butter a few pieces at a time. Season with salt and pepper.
3. Meanwhile, prepare barbecue (medium-high heat).
4. Brush pork with olive oil.
5. Sprinkle generously with salt and pepper. Grill until instant-read thermometer inserted into center of pork registers 145°F, turning frequently, about 20 minutes.
6. Let pork rest 5 minutes (temperature will increase to 150°F). Thinly slice pork crosswise.
7. Divide pork slices among 6 plates. Spoon Rutabaga
8. Puree alongside.
9. Drizzle sauce over pork and serve.
10. *Brown star-shaped seedpods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.