Roasted Pork with Autumn Vegetables

Roasted Pork with Autumn Vegetables

Ingredients

2 fennel bulbs (about 1 1/2 pounds)
1 small onion
1 tablespoon HT Traders extra virgin olive oil, divided
1 large (1-inch) cubed peeled rutabaga
8 baby carrots (about 3/4 pound)
1 bag Brussels sprouts, trimmed
1 bunch baby beats, trimmed
1 (2 1/4-pound) boneless pork loin roast, trimmed
2 tablespoons chopped fresh sage
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
3/4 cup HT reduced sodium chicken broth
1/2 cup dry white wine
2 teaspoons Dijon mustard

Instructions

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 non-stick skillet over medium-high heat. Add fennel and onion, sauté 8 minutes or until lightly browned, stirring frequently. 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 all the vegetables around pork; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 400 for 50 minutes or until thermometer registers 150.  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.