Pork Tenderloin with Cider Jus and Rutabaga PuréeNoel Barnhurst
This recipe is an accompaniment for Pork Tenderloin with Cider Jus .
Recipe information
Yield
Makes 6 servings
Ingredients
3 pounds rutabagas, peeled, cut into 1-inch cubes
3 tablespoons butter
Preparation
Cook rutabagas in large pot of boiling salted water until very tender, about 45 minutes. Drain well. Transfer to processor; puree until smooth. Return to pot. Stir over medium heat until any excess liquid evaporates. Add butter; stir until melted. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium heat, stirring often.)
