Roasted Pork And Autumn Vegetables Recipe

Name: Roasted Pork And Autumn Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fennel bulbs (about 1 1/2 pounds); 2 small onions; 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

Servings: persons

2 fennel bulbs (about 1 1/2 pounds)
2 small onions
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

1
Preheat oven to 400u00b0.
2
Trim stalks from fennel; discard. Cut each fennel bulb into 8 wedges. Peel onions, leaving root intact; cut each onion into 8 wedges.
3
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add fennel and onion; saute 8 minutes or until lightly browned, stirring frequently. Remove from pan. Add remaining oil, rutabaga, and carrots to pan; saute 5 minutes or until lightly browned, stirring frequently.
4
Preheat oven to 400u00b0.
5
Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan. Sprinkle pork with sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Arrange vegetables around pork; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
6
Bake at 400u00b0 for 50 minutes or until thermometer registers 160u00b0 (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.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 fennel bulbs (about 1 1/2 pounds), 2 small onions, 1 tablespoon olive oil, divided, 4 cups (1-inch) cubed peeled rutabaga, and more.

Yes, Roasted Pork And Autumn Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Pork And Autumn Vegetables

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