Roasted Pork and Autumn Vegetables

Randy Mayor; Lydia DeGaris-Pursell

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

Yield: 8 servings (serving size: 3 ounces pork, about 2/3 cup vegetables, and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 37%
  • Fat: 11.5g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 1g
  • Protein: 29.9g
  • Carbohydrate: 14.6g
  • Fiber: 4.5g
  • Cholesterol: 78mg
  • Iron: 2.2mg
  • Sodium: 359mg
  • Calcium: 96mg

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

Preparation

  1. Preheat oven to 400°.
  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; 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.
  4. Preheat oven to 400°.
  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 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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