I have to admit that I am a summer lover, and I always hate to see it come to an end. However this summer was soooooooooooooo hot and dry, that I am welcoming the slowly cooling days of autumn. We EVEN got a nice shower this morning so it smells like Fall.
Speaking of which, do you call this season Autumn or Fall? Personally, I am not loyal to one above the other. I really do love the changes of all seasons, but the colors and warmth of Autumn always seem to mellow me out.
Arkansas has some absolutely terrific Fall Festivals: War Eagle being one of the best known. But there are the local ones that are less well known, such as our Old Fashion Days which has for years benefitted our Senior Citizens Center. Sadly, I missed both of those this year. I did, however, get in some corn maze time with the Perfect Ones. And, perhaps, we’ll make it to the pumpkin patch and apple orchard this weekend.
While I dearly enjoy the bounty of fresh summer vegetables and fruits, I am always ready for the change of seasons. Fall brings a yearning for stews, soups and braises. I become much more of a “homebody” at this time of the year. The pace is slower, in between the busy days of summertime and the rushing of the holiday season. For me, it’s my reflection time.
Nothing says Autumn to me more than root vegetables and pork. Arkansas is, after all, a “pork” state – Go Hogs! I think you will enjoy this super easy and delicious entree from Cooking Light (love that magazine!).
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 rutabagas
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 white wine
2 teaspoons Dijon mustard
2 small onions
1 Tablespoon olive oil, divided
4 cups (1-inch) cubed rutabagas
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 white wine
2 teaspoons Dijon mustard
Trim the stalks from the 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 nonstick skillet over medium-high heat. Add fennel and onion wedges; saute 8 minutes or until lightly browned, stirring frequently. Remove from pan. Add remaining 1 1/2 teaspoons oil, rutabaga and carrots; saute 5 minutes or until lightly browned, stirring frequently.
Preheat oven to 400 degrees.
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 the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Bake at 400 degrees for 50 minutes or until thermometer registers 160 degrees. 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 the gravy with pork and vegetables.
Makes 8 servings at 282 calories each.
Thanks so much for joining me for this edition of WOTMW. I look forward to what you have to say. I hope you will plan to join me in November for Crock Pot Wednesday and a special kick-off giveaway. Come back next week for the details.
This taste of fall recipe would have fit so well on my menu for the week. Your photos are making me so hungry!
Thank you for hosting WOTMW. I’m looking forward to getting some great foodie ideas!
Yvonne
The pork looks awesome! Thanks!
I love Fall and all the wonderful cooking and baking! Your dish is one to add to my list!
Happy Wednesday!
This sounds WONDERFUL. I’m looking forward to participating in your crockpot day.
I’m pretty loyal to the term fall. Not sure why. Maybe I’m just too lazy to say autumn!
I realized that I linked w/ last week’s link. I’m sorry! Having some serious user errors this morning.
Debbie, it’s so nice to meet another summer person. I am too. Maybe it’s the Arkansas influence?
Love, love, love pork country. Go Hogs.
Sam
What a nice fall recipe! Looks delicious.
I use the word “autumn” as well. It’s just more poetic than fall. However, the teachers in my boys’ schools use the word “fall” so I think we’ll be stuck using both words. I’m a summer lover too, but I’m TRYING to have a better attitude about autumn this year and what it means (the coming of winter!). Your recipe looks wonderful and homey. Perfect to tuck into on a cool autumn day.
Hi Debbie I was just stopping by from another blog and the smell of your wonderful roasted pork and vegetables brought me in. I brought you over a loaf of my Spicy Butternut Bread. I hope you enjoy it.
Thank you for inviting me over I enjoyed it.
Ready for Crock-Pot Wednesday!
That LOOKS wonderful!!!
Debbie, Could you email me? I have a question to ask!
stonegable333@gmail.com
Thanks,
Yvonne