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Sage Crusted Pork Roast With Roasted Vegetables

Country.Chef's picture
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
110 Minutes
Ready In: 
120 Minutes

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Sage Crusted Pork Roast With Roasted Vegetables Recipe