Recipe

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• 2 tbsp dried rosemary, crushed
• 1 tbsp minced peeled fresh ginger
• 1 tbsp grated orange rind
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp fresh ground black pepper
• 6 garlic cloves, minced
• 3 (1 lb) pork tenderloin, trimmed
• 3 cups apple cider
• 3 whole cloves
• 2 bay leaves
• 1 cup fat-free chicken broth

• 1 Combine the first 7 ingredients; rub evenly over pork.
• 2 Place pork in a dish; cover and chill 1 hour.
• 3 Combine cider, cloves, and bay leaves in a large skillet; bring to a boil over med-high heat.
• 4 Cook until reduced to 1 1/2 cups (about 10 minutes).
• 5 Add broth; bring to a boil; add pork, cover, and simmer 20 minutes or until done.
• 6 Remove pork from pan; bring cooking liquid to a boil.
• 7 Cover and reduce to 3/4 cup (about 8 minutes).
• 8 Strain cooking liquid through a fine sieve into a bowl, discard solids.
• 9 Spoon sauce over pork; cut pork into thin slices.