- 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