Cookin' Outdoors with Johnny Nix                                
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Pork w Autumn Veggies

Mustard Pork with Autumn Vegetables

 

3 tablespoons butter
3-5 lb pork loin roast

¼ cup Dijon mustard

2 tablespoons granulated garlic

salt and pepper to taste

2 turnips peeled and cut into bite size pieces (about 1 1/2 cups)

2 cups cubed peeled seeded butternut squash

2 cups cubed peeled rutabaga

2 cups peeled and cubed sweet potato

1 large sweet onion quartered

1 141/2-ounce can low-salt chicken broth

1 tablespoon thyme

1 tsp nutmeg

3 tablespoons Dijon mustard

¼ cup white wine


Spread mustard over all sides of pork loin.  Sprinkle with garlic, salt and pepper.  Allow to marinate for 1-2 hours.


Melt butter in large deep skillet over medium-high heat. Add pork; brown on all sides, about 5 minutes total. Add turnips, squash, rutabaga, sweet potatoes, onions, broth, and thyme; bring to boil. Reduce heat to medium-low. Cover and simmer until pork is just cooked through, about 45 minutes to 1 hour. Transfer pork to plate and tent with foil to keep warm.


Continue simmering, uncovered, until vegetables are tender and liquid is slightly reduced, about 5 minutes longer. Stir mustard and wine into sauce. Season to taste with salt and pepper. Cut pork diagonally into 1/2-inch-thick slices and serve with sauce and vegetables.