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
1. Preheat oven to 400š
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 non-stick skillet over medium-high heat. Add fennel and onion, sauté 8 minutes or until lightly browned, stirring frequently.
4. Place pork on a rack coated with cooking spray; place 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.
5. Bake at 400š for 50 minutes or until thermometer registers160š (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 brown bits. Bring to a boil; reduce heat, and simmer 4 minutes, stirring occasionally. Serve with pork and vegetables.
Yield: 8 servings (serving size: 3 ounces pork, about 2/3 cup vegetables, and 2 tablespoons sauce.)
Source: Cooking Light, October 2001
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