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.