Rutabaga looks like a turnip but it is yellow on the bottom with a purple top. They are usually quite large and coated in wax. Buy more than you think you need. You will lose quite a bit of vegetable as you peal it. Boiling the rutabaga helps to decrease the bitter flavor as does the Dijon mustard.
Ingredients
- ¾ pound (340 grams) fresh rutabaga (buy at least 1½ pounds)
- 1 pound (454 grams) whole pork tenderloin
- ½ stick (56 grams) butter
- ¼ cup (54 grams) extra virgin olive oil
- 1 cup (250 grams) chicken broth, Swanson Chicken Broth, 100% natural
- ½ cup (120 grams) 36% heavy cream
- 2 tablespoons (30 grams) Dijon mustard
- ½ teaspoon (0.5 grams) dried thyme
- Salt and pepper to taste
How to Make It
- Bring a pot of salt water to a boil. Slice off both ends of the rutabaga. Use a sharp knife to slice off the tough outer peal. Use a spiral slicer to shred it into noodle shapes. Boil the rutabaga noodles in the water for about five to seven minutes or until they are soft and tender but not mushy. Drain and set aside. If you do not have a spiralizer, boil and mash the rutabaga adding a little water if necessary.
- ice the pork tenderloin into 12 slices. Heat the butter and olive oil in a nonstick skillet over medium heat. Sauté the pork slices in the butter and olive oil until they are slightly browned, flipping once to cook each side. Transfer the cooked pork slices to a plate and set aside. Do not drain any fat from the pan.
- To the butter and olive oil, add the chicken broth, heavy cream, Dijon mustard, and dried thyme. Use a whisk to combine all the ingredients. Season with salt and pepper if needed. Return the pork slices and all drippings to the sauce. Simmer on low to medium heat until the pork is cooked thoroughly and the sauce has thickened, about 10 to 15 minutes.
- To serve, place about ½ cup or a quarter of the total amount of the rutabaga noodles on a plate. Top the noodles with two slices of pork tenderloin and about ½ cup of the sauce. Enjoy with a side salad.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 318 kcal Calories from Fat: 230.67 kcal |
|
% Daily Value*
|
| Total Fat 25.63 g 73% |
Trans Fat 0.0 g |
carbohydrates 4.25 g 3% |
Protein 26.45 g 53% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |