Roasted Pork and Autumn Vegetables

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.