2 3/4 lb boneless pork roast
3/4 lb Russet potatoes, peeled and cubed
1 lb rutabaga, peeled and cubed
2 Stayman apples, sliced
1/2 lb pearl onions
2 tablespoons apple cider vinegar
1/4 cup hot mustard*
2 tablespoons hickory syrup
1/2 tablespoon prepared horseradish
freshly ground black pepper
Preheat oven to 375. In small bowl, whisk together the mustard, syrup and horseradish until smooth. Rub into all sides of the pork. Place the pork in a dutch oven and surround it on all sides with the vegetables and apples. Sprinkle with vinegar, salt and pepper. Cook for 1 1/2 hrs or until fully cooked.
*I used Hot Mister Mustard
While this might be a bit of a homely meal, it is a tasty one! The mustard-hickory syrup** based rub really sealed in the juices and flavored the apples and vegetables as the meal cooked. As the name suggest, the apples nearly melted away! I liked scooping up what I could of the apple and adding it to each bite of pork. So good! And easy! I don’t do many one pot meals but this one makes me wonder why not. The only trick is to make sure that your potato and rutabaga are in medium to small sized cubes so they cook evenly and will be fully cooked by the time the pork is done.
**One could sub in maple and I think it would be fine but I love the smokiness of the hickory syrup I bought.