If you have never eaten rutabaga or fennel, here is a great chance to try it! This recipe is a delicious and simple way to cook a pork loin with seasonal fall vegetables. Serve with a fresh green salad for a complete and well rounded meal.
2 fennel bulbs
2 small onions
1 Tbsp olive oil, divided
4 cups peeled and cubed rutabaga
16 baby carrots (about 3/4 pound)
1 (2 1/4 pound) boneless pork loin roast
2 Tbsp chopped fresh sage
3/4 tsp salt, divided
3/4 tsp ground black pepper, divided
3/4 cup low-sodium chicken broth
1/2 cup dry white wine
2 tsp Dijon mustard
1. Preheat oven to 400 degrees F.
2. Trim stalks from fennel and discard. Cut each fennel bulb into 8 wedges. Peel onions, leaving root end intact and cut into 8 wedges
3. Heat 1 1/2 tsp 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. Place pork on a rack coated with cooking spray and place rack in a shallow roasting pan. Sprinkle pork with sage, 1/2 tsp salt, and 1/2 tsp pepper. Arrange vegetables around pork and sprinkle with remaining 1/4 tsp salt and 1/4 tsp pepper.
5. Bake at 400 degrees F for 50 minutes or until thermometer registers 160 degrees (slightly pink).
6. Remove pork and vegetables from pan and 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 sauce over pork and vegetables.
Yield: 8 servings (282 calories, 11.5 g total fat, 3.6 g saturated fat, 29.9 g protein, 14.6 g carbohydrate, 4.5 g fiber, 78 mg cholesterol)
Cooking Light, October 2001