Roasted Pork and Autumn Vegetables

By scottnjennie

Cooking Light, OCTOBER 2001

Serve with Cabernet Franc

Ingredients

• 2 fennel bulbs (about 1 1/2 pounds) - cut into 8 wedges
• 2 small onions - cut into 8 wedges
• 1 tablespoon olive oil, divided
• 4 cups (1-inch) cubed peeled rutabaga
• 16 baby carrots (about 3/4 pound)
• 1 (2 1/4-pound) boneless pork loin roast, trimmed
• Cooking spray
• 2 tablespoons chopped fresh sage
• 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

Details

Servings 8
Preparation time 10mins
Cooking time 90mins
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 400°.

Toss fennel, onions, rutabaga and carrots with oil, salt and pepper. Place in shallow roasting pan and roast for 30 minutes.

Sprinkle pork with sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Place pork in the roasting pan on a rack. Arrange vegetables around pork.

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