Randy Mayor; Lydia DeGaris-Pursell
Yield
8 servings (serving size: 3 ounces pork, about 2/3 cup vegetables, and 2 tablespoons sauce)

We used baby carrots with tops attached, but bagged baby carrots work fine.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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

Step 3

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.

Step 4

Preheat oven to 400°.

Step 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.

Step 6

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.

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