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Roasted Pork and Autumn vegetables Recipe

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This recipe for Roasted Pork and Autumn vegetables, by , is from The Kristen's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kristen Griffin

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 pound boneless pork loin roast trimmed of fat
2 fennel bulbs cut into wedges
2 small onions cut into wedges
1 Tbsp olive oil
4 Cups 1" cubes peeled rutabaga
16 baby carrots (3/4 pounds)
cooking spray
2 Tbsp chopped fresh sage
3/4 tsp kosher salt

Directions:
Directions:
Heat 1 1/2 tsp oil in large pan on medium heat. Heat fennel and onions saute until lightly browned. Using a roasting pan with a rack (thats sprayed with cooking spray) place pork on rack. sprinkle pork with sage 1/2 tsp salt and 1/2 tsp pepper. Arrange veggies around pork and sprinle veggies with salt and pepper.
Cover pork with foil and bake pork in oven for 50 minutes at 160 degrees. once done remove everything from pan, place pan on medium heat on stove top and stir in broth, wine and mustard. scrap pan to loosen brwoned bits. bring to a boil reduce heaet and simmer for 4 minutes stiring. use sauce over pork.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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