Grilled Pork Tenderloin with Mashed Rutabaga

PORK INGREDIENTS
1 Pork Tenderloin
1 Tablespoon Minced Garlic
2 Tablespoons Minced Ginger
1/4 Cup ACV
1/4 Cup Coconut Aminos
1/4 Cup AVO
1/4 Cup GF Tamari
2 Tablespoons Dijon Mustard
1 Teaspoon Sea Salt

RUTABAGA INGREDIENTS
3 Cups Raw Rutabaga Cubed
3 Cups Chicken Bone Broth (enough to cover rutabaga)
4 Tablespoons Butter Melted
1 Tablespoon Minced Garlic
1/2 Teaspoon Thyme
1/2 Teaspoon Sea Salt

PORK ASSEMBLY

1. Combine all ingredients with the exception of the pork. Mix well.
2. Marinate pork for a minimum of 6 hours. Up to 24.
3. Preheat grill to 400 degrees F. Place the tenderloin on the grill.
4. Grill for 2-3 minutes per side before rotating. Continue cooking and rotating on the grill until the internal temperature of the tenderloin reads 145 degrees.
5. Remove and rest for 10 minutes.
   
   RUTABAGA ASSEMBLY
6. In a large sauce pan add rutabaga and chicken broth.
7. Bring to a boil, then simmer for 30 minutes. Drain.
8. In a food processor, add rutabaga, butter, garlic, thyme, salt and pepper.
9. Pulse until desired texture.