Roasted Pork and Autumn Vegetables

Ingredients

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

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...

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