Roasted Pork And Autumn Vegetables

• 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 400u0b0.
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 nonstick skillet over medium-high heat. Add fennel and onion; saute 8 minutes or until lightly browned, stirring frequently. Remove from pan. Add remaining oil, rutabaga, and carrots to pan; saute 5 minutes or until lightly browned, stirring frequently.
4. Preheat oven to 400u0b0.
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.
6. Bake at 400u0b0 for 50 minutes or until thermometer registers 160u0b0 (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.

fennel bulbs, onions, olive oil, baby carrots, pork loin, cooking spray, fresh sage, kosher salt, freshly ground black pepper, chicken broth, white wine, mustard

Taken from www.myrecipes.com/recipe/roasted-pork-autumn-vegetables (may not work)