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Patty and I visit the town of Lake Geneva, Wisconsin quite often. It’s one of our little getaways. It’s a busy lake town with a relaxed atmosphere and a gorgeous lake that hits the sweet spot for swimmers and boaters. We enjoy it for long lake walks and just being near the water in general. Not long ago, we had been bouncing about the town and decided on a quieter evening back at the house. Quick dinner, watch a movie, the old “Netflix and Chill” sort of night. The place we stay isn’t stocked and I didn’t have the time nor inclination to create an elaborate meal, but we also didn’t want to settle for anything boring or unhealthy.
On the way home, we stopped at the local Walmart and wandered through the meats and produce sections. Our eyes lit up when we crossed the section for “pork” and found Smithfield® pork products. They were already marinated so all I had to do was take it home and bake it. Done deal! We plopped in front of the television while the meal baked. It was seriously that simple. When it was ready, we sliced it up and served it with some vegetables and we were both blown away by the flavor.
Today, I’m glad to be cooking with Smithfield® pork again because I already know it’s great. I chose the Smithfield® Garlic & Herb Loin Filet from our own local Walmart and one of my very favorite vegetables, the rutabaga. Yes! Rutabaga! If you’ve never enjoyed rutabaga, this recipe will convert you. Super easy and big on flavor, and it pairs so nicely with sliced pork loin.
Isn't it pretty? I think it's pretty, but I'm a bit odd. The rutabaga is a root vegetable with a yellow-orange color, very similar to a yellow potato. The flavor is somewhat sweeter with a slight bitterness, and they’re actually quite juicy when cooked. I prepared ours with garlic, butter, crema and CHEESE! You’ll have this side dish done in 20 minutes. See how it turned out? SO creamy and good.
Grab your Smithfield® Garlic Herb Filet from the meat section of your local Walmart. I’ve included a photo where you can find it if you’re shopping at mine in Algonquin, Illinois. It’s right there in the “Pork” section. Just head to the meat department. Easy find!
I grabbed a 2+ pound filet and cooked the whole thing because I had plans for the leftovers. Leftovers make for even EASIER meals the next day, especially with pork.
I’d like to emphasize the simplicity of this particular recipe. Since the Smithfield® Garlic Herb Filet is already marinated, you don’t need to do anything other than cook it. I baked it for exactly 1 hour at 375 degrees F, let it rest, then sliced it up and served it over the cheesy rutabaga mash with some fresh apple slices for a bit of a flavor pop. Boom! Done! I like when a meal can be Boom-Done and I barely have to do anything. The hardest thing I did was peel a rutabaga. As my Dad would say, "Wow".
If you have leftovers, think SLIDERS. This pork filet is just the right size to fit a slice on a slider bun. Top it with some cheese and go to town. Get creative. Hmmm. Gives me a new recipe idea…perhaps on the blog soon...I digress!
Here's the final dish, all nicely assembled, sliced pork loin set over your cheesy-garlic rutabaga, sprinkled with chopped apple. Add a bit of parsley for more color, but otherwise, this is good to go.
For more information and other meal ideas, visit the Smithfield® web site.
Baked Garlic and Herb Pork Loin with Cheesy-Garlic Rutabaga Mash - Recipe
- 1 Smithfield® Garlic & Herb Loin Filet
- 1 large rutabaga
- 2 tablespoons butter
- 1 tablespoons garlic powder
- 1 cup crema or sour cream
- 1 cup shredded pepper jack cheese
- Salt to taste
- Sliced or diced green apple to serve
- Heat oven to 375 degrees. Set the Smithfield® Garlic Herb Filet into a baking dish and bake 30-35 minutes per pound, until the internal temperature is 150 degrees F. Remove from heat and let stand 10 minutes before slicing.
- While the filet is baking, peel the rutabaga and slice it into cubes. Bring a salted pot of water to boil and boil the rutabaga until softened, about 20 minutes. The pieces will break apart with a fork when you pierce them.
- Drain rutabaga and set them into a large bowl and add butter, garlic, powder, sour cream and pepper jack cheese. Mash with a fork or potato masher.
- Season with salt to your tastes.
- Slice the pork filet. Serve it over your cheesy-garlic rutabaga mash and top with diced apple or slices, or both!