Roast Pork Loin with Rutabagas & Apples

Roast Pork Loin with Rutabagas & Apples

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Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 4
Yellow and orange vegetables and fruits are more than simply eye-catchingthey also offer significant health benefits. They are an excellent source of beta-carotene as well as antioxidants. Here, rutabagas and apples are roasted alongside a pork loin to create an appealing and healthful autumn dish.


  • 1 Tbs. Dijon mustard
  • 1 1/2 tsp. firmly packed brown sugar or honey
  • 1/4 tsp. ground ginger
  • 3/4 lb. rutabagas, peeled and cut into 1-inch
  • 2 Granny Smith apples, cored and cut into slices
      1 inch thick
  • 1 Tbs. olive oil
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. freshly ground pepper
  • 1 1/2 tsp. minced fresh rosemary
  • 2 lb. boneless pork loin
  • 1 bay leaf


Preheat an oven to 450°F. In a small bowl, stir together the mustard, sugar and ginger.

In a bowl, combine the rutabagas, apples, olive oil, and 3/4 tsp. each of the salt, pepper and rosemary. Stir to coat well. Rub the pork loin on all sides with the remaining salt, pepper and rosemary.

Put the pork, rutabagas and apples in a roasting pan just large enough to hold them snugly in a single layer. Tuck in the bay leaf. Roast for 15 minutes. Reduce the oven temperature to 350°F. Roast for 20 minutes, then gently stir the rutabagas and apples. Spread the mustard mixture on the meat and continue to roast until the meat is firm to the touch and an instant-read thermometer inserted into the center registers 145°F for medium-well, 15 to 20 minutes more.

Transfer the pork loin to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Carve into slices 1/2 inch thick. Serve hot with the rutabagas, apples and pan juices. Serves 4.

Adapted from New Healthy Kitchen Series, Main Dishes, by Georgeanne Brennan (Simon & Schuster, 2006).

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