09-23-2001, 08:45 PM
I was so anxious to make this recipe. I have to say my DH and I were very disappointed. First, the cooking time is way off. I followed the recipe exactly. The pork needed more seasoning. Second, the vegetables were ROCK hard! I ended up microwaving them. I would not make this again. The total cost was quite expensive after factoring in the pork, and veggies. Definitely thumbs down!
10-18-2003, 07:08 PM
I am resurrecting a very old thread! I made this recipe tonight and it was fabulous! It was my first time using fennel, which I didn't think I would like. I browned all of the vegetables very well, before I put them in the roasting pan. Everything smelled so good roasting. The vegetables were so carmelized and so sweet. I do think mine took longer to roast, but my roast was over 3 pounds. I think it might have roasted for about an hour and 25 minutes. The pork was very simply seasoned and the sauce was simple, it was not a complex flavor, but very yummy!
* Exported from MasterCook *
Roasted Pork and Autumn Vegetables
Recipe By :Melanie Barnard
Serving Size : 8 Preparation Time :0:00
Categories : Meats Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 fennel bulbs -- (about 1 1/2 pounds)
2 small onions
1 tablespoon olive oil -- divided
4 cups rutabaga -- (1-inch) cubed peeled
16 baby carrots -- (about 3/4 pound)
1 (2 1/4-pound) boneless pork loin roast -- trimmed
2 tablespoons fresh sage -- chopped
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
Preheat oven to 400º.
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 tablespoons oil in a large nonstick skillet over medium-high heat. Add fennel and onion, sauté 8 minutes or until lightly browned, stirring frequently. Remove from pan. Add remaining oil, rutabaga, and
carrots to pan; sauté 5 minutes or until lightly browned, stirring frequently.
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.
Bake at 400º for 50 minutes or until thermometer registers 160º (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.
Serving size: 3 ounces pork, about 2/3 cup vegetables, and 2 tablespoons sauce.
CALORIES 282 (37% from fat); FAT 11.5g (sat 3.6g, mono 5.5g, poly 1g); PROTEIN 29.9g; CARB 14.6g; FIBER 4.5g; CHOL 78mg; IRON 2.2mg; SODIUM 259mg; CALC 96mg.
"Cooking Light Magazine, October 2001, page 109"
"Patricia Gaddis, 18 Nov 2001"
"© 2001 by Southern Living, Inc."
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Per Serving (excluding unknown items): 297 Calories; 17g Fat (51.6% calories from fat); 21g Protein; 14g Carbohydrate; 5g Dietary Fiber; 45mg Cholesterol; 291mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : We used baby carrots with tops attached, but bagged baby carrots work fine.
Nutr. Assoc. : 0 0 0 0 0 9114 0 0 0 0 0 0 0
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