Sage-Crusted Pork Roast with roasted vegetables

By carinem25

Cal: 356, Fat: 12g (4g saturated), Carb: 27g, Fiber: 4g, Protein: 34g

Ingredients

• 1 c. fresh bread crumbs
• 1 c. canned french fried onions, crushed to 1/2 c.
• 1/4 c. shredded parmesan
• 1 T. minced fresh sage
• 1/2 t. kosher salt
• 1/4 t. black pepper
• 2 T. dijon
• 1 boneless pork loin roast (2.25 lb)
• 1 leek, cut into 4in pieces
• 6 vine sweet mini peppers
• 1 sweet potato (12oz), cut into eighths
• 1/4 head cauliflower, cut into large florets
• 6 broccoli spears, each about 6in long
• evoo
• kosher salt and black pepper to taste

Preparation

Step 1

Preheat oven to 450. Coat a shallow roasting pan with non-stick spray.

Combine breadcrumbs, crushed onions, parmesan, sage, salt and pepper in a bowl, spread onto a baking sheet.

Smear mustard all over pork, roll pork onto seasoned bread crumbs, them place in roasting pan.

Arrange leek, peppers, sweet potato, cauliflower, and broccoli around roast. Drizzle vegetables with oil. Season with salt and pepper.

Roast until pork begins to brown (10 mins). Reduce temp to 275. Roast pork until 150 degrees, about 90 minutes.

Remove pan from oven. Cover with foil and rest 10 minutes.