Sage Crusted Pork Roast With Roasted Vegetables
|Fresh bread crumbs||1 Cup (16 tbs)|
|Canned french fried onions||1 Cup (16 tbs), crushed to make 1/2 cup|
|Shredded parmesan cheese||1⁄4 Cup (4 tbs)|
|Minced fresh sage/1 teaspoon rubbed sage leaves||1 Tablespoon|
|Kosher salt||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Smoked onion/Dijon mustard||2 Tablespoon|
|Boneless pork loin roast||2 1⁄4 Pound (1 Roast)|
|Leek||1 , cut into 4-inch pieces|
|Vine sweet peppers||6 Small|
|Sweet potato||12 Ounce, cut into eighths (1 Potato)|
|Cauliflower head||1⁄4 , cut into large florets|
|Broccoli spears||6 (Each About 6-Inches Long)|
|Extra-virgin olive oil||1 Tablespoon|
|Kosher salt||To Taste|
|Black pepper||To Taste|
Preheat oven to 450°.
Coat a shallow roasting pan with nonstick spray.
Combine bread crumbs, crushed onions, Parmesan, sage, the 1/2 tsp salt, and the 1/4 tsp pepper in a bowl, then spread on a baking sheet.
Smear mustard all over pork.
Roll pork in seasoned crumbs, then place in the prepared roasting pan.
Arrange leek, peppers, sweet potato, cauliflower, and broccoli around roast.
Drizzle vegetables with oil; season with salt and pepper.
Roast meat and vegetables at 450° until pork begins to brown, about 10 minutes.
Reduce temperature to 275°, but don't remove pan from the oven.
Roast pork until it reaches an internal temperature of 155° for medium, about 90 minutes.
Remove pan from the oven; cover roast with foil and let meat rest for 10 minutes.
If desired, serve roast with Creamy Mushroom Sauce.