Roasted Pork and Autumn Vegetables

Roasted Pork and Autumn Vegetables
Photo by Randy Mayor

Ingredients

  • ¾ teaspoon kosher salt, divided
  • 2 tablespoons chopped fresh sage
  • 2 teaspoons Dijon mustard
  • 16 baby carrots (about 3/4 pound)
  • Cooking spray
  • ¾ cup fat-free, less-sodium chicken broth
  • 4 cups (1-inch) cubed peeled rutabaga
  • + 6 more ingredients
    • ¾ teaspoon freshly ground black pepper, divided
    • 1 tablespoon olive oil, divided
    • ½ cup dry white wine
    • 2 fennel bulbs (about 1 1/2 pounds)
    • 2 small onions
    • 1 (2 1/4-pound) boneless pork loin roast, trimmed

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, s...

View full recipe at My Recipes

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