Recetas
Recetas para diabéticos
Pork Tenderloin with Cider Jus and Rutabaga Purée

Pork Tenderloin with Cider Jus and Rutabaga Purée

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

This elegant pork tenderloin with cider jus and swede purée is a sophisticated choice for anyone seeking a diabetes-friendly main course that doesn't compromise on depth of flavour. The lean pork is grilled until perfectly succulent, then paired with a rich reduction of apple cider, star anise, and cinnamon. Replacing traditional mashed potatoes with a velvety swede purée keeps the carbohydrate content lower while adding a lovely earthy sweetness that complements the spiced jus.

Ideal for a weekend dinner party or a nutritious family meal, this dish focuses on high-quality proteins and seasonal root vegetables. The aromatic spices provide a festive, warming quality, making it a wonderful option for autumn and winter dining. By using low-salt stock and heart-healthy olive oil, this recipe remains a balanced, wholesome choice for those managing their blood sugar levels.

Ingredients for Pork Tenderloin with Cider Jus and Rutabaga Purée

475ml de sidra de manzana
240ml low-salt chicken broth
180ml chopped onion
6 whole allspice
3 whole star anise*
3 large fresh thyme sprigs
2 ramas de canela
2 cucharaditas de vinagre de sidra de manzana
1 hoja de laurel turca
5 tablespoons unsalted butter, cut into 1/2-inch cubes
60g pork tenderloins, well trimmed
Aceite de oliva
Rutabaga Puree

How to make Pork Tenderloin with Cider Jus and Rutabaga Purée

Mix first 9 ingredients in heavy medium saucepan. Boil until mixture is reduced to 350ml , about 20 minutes. Strain, pressing on solids to extract liquid. Discard solids. Return liquid to saucepan and boil until reduced to 110g , about 3 minutes. Whisk in butter a few pieces at a time. Season with salt and pepper.

Meanwhile, prepare barbecue (medium-high heat). Brush pork with olive oil. Sprinkle generously with salt and pepper. Grill until instant-read thermometer inserted into centre of pork registers 63°C, turning frequently, about 20 minutes. Let pork rest 5 minutes (temperature will increase to 66°C). Thinly slice pork crosswise.

Divide pork slices among 6 plates. Spoon RutabagaPuree alongside. Drizzle sauce over pork and serve.

*Brown star-shaped seedpods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.