Recipe: Autumn Pork Loin with Veggies


Request More Information

Go to Content
Recipe: Autumn Pork Loin with Veggies

Pork is one of the most delicious (and underused) proteins when it comes to eating healthy. There's a huge conception that you shouldn't eat pork if you're trying to eat healthy. The reality is that what really matters is the cut of the pork; try to go with the leaner cuts and you will be fine! This recipe is a great one to try if you haven't had pork in a while: delicious fall flavors with the squash and sage, and home-good taste with the delicious wine-gravy.

1 serving: 3 oz pork, 2 cups veggies, 3 tbs gravy

Ingredients

  • 2 Fennel Bulbs (about 1 1/2 lb)
  • 2 small yellow onions
  • 1 tbs EVOO, divided
  • 4 cups (1 inch) cubed peeled butternut or acorn squash (about 3 lbs)
  • 16 baby carrots (about 3/4 lns)
  • 2-2 1/4 lb boneless lean pork tenderloin, trimmed of fat
  • Olive oil cooking spray
  • 2 tbs fresh sage, chopped
  • 3/4 tsp kosher salt, divided
  • 3/4 tsp ground black pepper divided

Gravy Ingredients

  • 3/4 cup low sodium chicken broth
  • 1/2 cup dry white wine, such as: Sauvignon Blanc, Pinot Grigio, Pinot Gri, or Pinot Blanc
  • 2 tsp dijon mustard

Directions

  • Pre-heat oven to 400 degrees Fahrenheit (or to make life easier put all of the ingredients into a crock pot on low for 8-10 hours and call it a day)
  • Trim stalks from fennel, discard. Cut each fennel bulb into 8 wedges. Peel onions and cut each into 8 wedges.
  • Heat 1 1/2 tsp oil in a large skillet over med-high heat. Add fennel and onion, saute 8 minutes, stirring frequently, remove from pan. Add remaining oil, squash, carrots to the skillet, saute 5 minutes, stirring frequently.
  • Place pork on a rack coated with cooking spray. Place rack in a shallow roasting pan. Sprinkle pork with sage, 1/2 tsp salt and 1/2 tsp pepper. Arrange vegetables around the pork loin, sprinkle with remaining 1/4 tsp salt and 1/4 tsp pepper
  • place in pre-heated oven, bake for 50 minutes or until thermometer reaches 160 degrees. Remove the pork and vegetables from the pan to a serving dish; lightly ten with foil. Remove rack from pan.
  • Place roasting pan over medium heat, stir in broth, wine, and dijon, scraping the pan to loosen browned bits.
  • bring to a boil and reduce heat to let simmer 4 minutes, stirring occasionally.
  • Serve and enjoy!


Request More Information

Request Information Now!