Cider-Glazed Pork Tenderloin

2 pork tenderloins
1 tbsp. Ariston olive oil
1 tbsp. finely chopped fresh rosemary
2 cloves garlic, minced
1 tsp. thyme
1 tsp. grated orange peel
½ tsp. cinnamon
½ tsp. salt
½ tsp. fresh ground pepper
¼ cup sherry or white wine
2 cups Belue Farms apple cider
¾ cup fat-free chicken broth

Trim fat and silver skin from pork. Rub with olive oil. Mix first seven ingredients, rub mixture evenly over pork. Wrap tenderloins in plastic and place in refrigerator for at least 30 minutes.

In a large skillet, bring cider and sherry to a boil. Simmer until mixture reduces by half. Add broth and return to a boil. Add pork and simmer on low heat about 20 minutes. Remove pork from pan and place under broiler for five minutes or until lightly browned. While pork broils, bring remaining liquid to a boil.

Remove pork from oven and let rest 10 minutes. While pork rests, reduce liquid to form a glaze. Slice pork and spoon glaze over slices. Serve with Milky Way Farm raw buttermilk mashed potatoes and green beans sautéed with olive oil, garlic and mushrooms.