Williams Sonoma Pork Roast Apples And Rutabagas

Prep Time
Cook Time
1h 19m
Ready In

Recipe: #40441

April 06, 2023

"A nice dish. Rutabagas go very well with pork. This is an easy dish but rutabagas are hard to chop, so be careful with them."

Original is 4 servings


  • Serving Size: 1 (385.9 g)
  • Calories 670.8
  • Total Fat - 24.8 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 181.3 mg
  • Sodium - 1024.3 mg
  • Total Carbohydrate - 47 g
  • Dietary Fiber - 1.1 g
  • Sugars - 7.3 g
  • Protein - 61.9 g
  • Calcium - 41.9 mg
  • Iron - 2.6 mg
  • Vitamin C - 37.3 mg
  • Thiamin - 1.4 mg

Step by Step Method

Step 1

Preheat an oven to 450°F.

Step 2

In a small bowl, stir together the mustard, sugar and ginger.

Step 3

In a bowl, combine the rutabagas, apples, olive oil, and 3/4 teaspoon each of the salt, pepper and rosemary.

Step 4

Stir to coat well.

Step 5

Rub the pork loin on all sides with the remaining salt, pepper and rosemary.

Step 6

Put the pork, rutabagas and apples in a roasting pan just large enough to hold them snugly in a single layer.

Step 7

Tuck in the bay leaf.

Step 8

Roast for 15 minutes.

Step 9

Reduce the oven temperature to 350°F.

Step 10

Roast for 20 minutes, then gently stir the rutabagas and apples.

Step 11

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, 20 minutes more.

Step 12

Transfer the pork loin to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.

Step 13

Carve into slices 1/2 inch thick.

Step 14

Serve hot with the rutabagas, apples and pan juices.


No special items needed.

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