MealsOctober-November 2012 Pork Tenderloin with Maple Rutabaga Mash SERVES 4 By Mathew Kadey, MSC, RD The maple-tinged rutabaga mash adds an appealing sweet flavor that compliments the pork. Roasting the rutabaga instead of steaming or boiling will give it more flavor. To continue reading this article you must be a paid subscriber. Subscribe to Living Without's Gluten Free & More Get the next year of GLUTEN FREE & MORE for just $23. And access all of our online content - over 500 recipes & articles - free of charge. That's a savings of $13 off the regular rate. It's like getting 2 issues free. Or subscribe for two years for $42 and save even more. Subscribe Get Living Without's Gluten Free & More Digital Get 12 months of GLUTEN FREE & MORE for just $19. You get unlimited access to everything on the site including all current and past monthly issues in PDF format. Subscribe Subscriber Log In E-Mail Address: Password: Login Forgot your password? Click Here. Already subscribe but haven't registered for all the benefits of the website? Click here.