On New Year's Day, I found myself with a 5-pound pork loin and a happy crew of five to prepare dinner for. I also dug out of the blog from quite a few years ago a helpful reminder of a delicious approach to crusting and roasting said pork loin, nestling it in with a somewhat non-traditional assortment of vegetables. This is a sage-and-parmesan crusted pork loin with sweet potatoes, leeks, cauliflower, broccoli, and sweet mini-peppers. Above is the shot before it all went into the oven...
...and this second photo is when it emerged after cooking.
Amy filled her plate nicely, as seen above...
...and my own plate was filled with equal goodness.
"Sage-Crusted Pork Roast with Roasted Vegetables" and "Creamy Mushroom Sauce," in Cuisine at Home, October 2009, Issue 77, p. 38-39.
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