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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Roasted Pork And Autumn Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions