Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light October 2001

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Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

282 calories; calories from fat 37%; fat 11.5g; saturated fat 3.6g; mono fat 5.5g; poly fat 1g; protein 29.9g; carbohydrates 14.6g; fiber 4.5g; cholesterol 78mg; iron 2.2mg; sodium 359mg; calcium 96mg.
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