Categories: Cooking Light, Main Dish, Pork

Ingredients

• 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 fresh ground black pepper
• 6 garlic cloves, minced
• 3 (1 lb) pork tenderloins, trimmed
• 3 cups apple cider
• 3 whole cloves
• 2 bay leaves
• 1 cup fat-free chicken broth

Directions

1. Combine the first 7 ingredients; rub evenly over pork.

2. Place pork in a dish; cover and chill 1 hour. Combine cider, cloves, and bay leaves in a large skillet; bring to a boil over med-high heat.

3. Cook until reduced to 1 ½ cups (about 10 minutes).

4. Add broth; bring to a boil; add pork, cover, and simmer 20 minutes or until done.

5. Remove pork from pan; bring cooking liquid to a boil.

6. Cover and reduce to ¾ cup (about 8 minutes).

7. Strain cooking liquid through a fine sieve into a bowl, discard solids.

8. Spoon sauce over pork; cut pork into thin slices.

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