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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Ratings & Reviews

ChelleyBones's Review

ChelleyBones
February 17, 2010
This was absolutely delicious! I am drooling over this recipe. Definately a keeper and would highly recommend this. I will add this to the weekly rotation. I used whole carrots and just cut them in half. They roasted up very nicely. This was my first time cooking a roast of any sort and I was thrilled with how it turned out. The veggies were the best part of the meal. I've never had rutabaga before and it is fantastic. Yummy!!!

Chate64's Review

Chate64
January 19, 2010
I loved this recipe, but my family rated it a "3", so we're compromising with a "4". The vegetables were outstanding, but my sauce was too watery. I'm going to have to reduce it more next time to get the "richness" that this dish deserves. The pork came out great, just watch for doneness. I would try this recipe again.