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Ingredients

• 3 cups apple cider
• 3 whole cloves
• 2 bay leaves
• 1 cup chicken stock
• 2 1-pound pork tenderloins
• Salt and pepper
• 1 fennel bulb, stems and fronds discarded
• 2 large carrots, peeled if desired and trimmed
• 1 Granny Smith apple, cored (no need to peel)
• 1/4 small red onion
• 1/4 cup of the reduced syrup (see step 2 below)
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard

Description

Serious Eats