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Prep Time:15 minsAdditional Time:20 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:20 minsTotal Time:35 minsServings:4Yield:4 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundrutabaga, peeled and cut into 1/2-inch wedges2tablespoonsextra-virgin olive oil, divided¾teaspoonsalt, divided¾teaspoonground pepper, divided4cupscherry tomatoes, halved1 ¼poundspork tenderloin medallions, 1 inch thick½teaspoonground coriander½teaspoondried sage3tablespoonsbalsamic vinegar
Cook Mode(Keep screen awake)
Ingredients
1poundrutabaga, peeled and cut into 1/2-inch wedges
2tablespoonsextra-virgin olive oil, divided
¾teaspoonsalt, divided
¾teaspoonground pepper, divided
4cupscherry tomatoes, halved
1 ¼poundspork tenderloin medallions, 1 inch thick
½teaspoonground coriander
½teaspoondried sage
3tablespoonsbalsamic vinegar
DirectionsPreheat oven to 425 degrees F.Toss rutabaga with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.Toss tomatoes with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the rutabaga on the baking sheet.Sprinkle pork with coriander, sage and the remaining 1/4 teaspoon each salt and pepper. Place on top of the vegetables. Roast until the pork is cooked and the vegetables are tender, 10 to 15 minutes more.Transfer the pork to a serving platter. Stir vinegar into the vegetables and serve with the pork.Originally appeared: EatingWell Magazine, March/April 2018
Directions
Preheat oven to 425 degrees F.Toss rutabaga with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.Toss tomatoes with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the rutabaga on the baking sheet.Sprinkle pork with coriander, sage and the remaining 1/4 teaspoon each salt and pepper. Place on top of the vegetables. Roast until the pork is cooked and the vegetables are tender, 10 to 15 minutes more.Transfer the pork to a serving platter. Stir vinegar into the vegetables and serve with the pork.
Preheat oven to 425 degrees F.
Toss rutabaga with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
Toss tomatoes with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the rutabaga on the baking sheet.
Sprinkle pork with coriander, sage and the remaining 1/4 teaspoon each salt and pepper. Place on top of the vegetables. Roast until the pork is cooked and the vegetables are tender, 10 to 15 minutes more.
Transfer the pork to a serving platter. Stir vinegar into the vegetables and serve with the pork.
Originally appeared: EatingWell Magazine, March/April 2018
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Nutrition Facts(per serving)288Calories11gFat17gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
