Roasted Pork and Autumn Vegetables

  • 2 fennel bulbs -- (about 1 1/2 pounds)
  • 2 small onions
  • 1 tablespoon olive oil -- divided
  • 4 cups rutabaga -- (1-inch) cubed peeled
  • 16 baby carrots -- (about 3/4 pound)
  • 1 (2 1/4-pound) boneless pork loin roast -- trimmed
  • Cooking spray
  • 2 tablespoons fresh sage -- chopped
  • 3/4 teaspoon kosher salt -- divided
  • 3/4 teaspoon freshly ground black pepper -- divided
  • 3/4 cup fat-free less-sodium chicken broth
  • 1/2 cup dry white wine
  • 2 teaspoons Dijon mustard

Preheat the oven to 400º.

Trim the stalks from the fennel and discard. Cut each fennel bulb into 8 wedges. Peel the onions, leaving the root intact; cut each onion into 8 wedges.

Heat 1 1/2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the fennel and onion, sauté 8 minutes or until lightly browned, stirring frequently. Remove from the pan. Add the remaining oil, rutabaga, and carrots to pan; sauté 5 minutes or until lightly browned, stirring frequently.

Place the pork on a rack coated with cooking spray; place the rack in a shallow roasting pan. Sprinkle the pork with sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Arrange the vegetables around the pork; sprinkle them with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Bake at 400º for 50 minutes or until a thermometer registers 160º (slightly pink). Remove the pork and vegetables from pan; cover loosely with foil. Remove the rack. Place the pan over medium heat; stir in the broth, wine, and mustard, scraping the pan to loosen the browned bits. Bring to a boil; reduce heat, and simmer 4 minutes, stirring occasionally. Serve the sauce with the pork and vegetables.

  • Yields: 6-8 servings
  • Preparation Time: 1 hour
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