Roasted Pork and Autumn Vegetables

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Roasted Pork and Autumn VegetablesRecipe
Randy Mayor; Lydia DeGaris-Pursell
We used baby carrots with tops attached, but bagged baby carrots work fine.
8 servings (serving size: 3 ounces pork, about 2/3 cup vegetables, and 2 tablespoons sauce)


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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


Preheat oven to 400°.

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

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

Preheat oven to 400°.

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.

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.

Created date

October 2001

Nutritional Information

Calories 282
Caloriesfromfat 37 %
Fat 11.5 g
Satfat 3.6 g
Monofat 5.5 g
Polyfat 1 g
Protein 29.9 g
Carbohydrate 14.6 g
Fiber 4.5 g
Cholesterol 78 mg
Iron 2.2 mg
Sodium 359 mg
Calcium 96 mg