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Prep 10min
Total50min
Servings4
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Ingredients
1
teaspoon olive oil
4
cloves garlic, crushed
1/2
cup julienne-cut red onion
1 1/2
lb Brussels sprouts, trimmed, halved
1 1/2
lb small red potatoes, quartered
8
to 10 fresh whole sage leaves
1 1/2
lb boneless pork loin
4
slices thick-sliced bacon, cut into 1-inch pieces
Salt and fresh ground black pepper to taste
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Steps
1
Heat oven to 450°F. Lightly oil 16x11-inch roasting pan with 1 tablespoon olive oil.
2
Arrange garlic, onion, Brussels sprouts, potatoes and sage leaves in pan. Sprinkle with salt and pepper; toss.
3
Place pork loin over vegetables. Season with salt and pepper. Top vegetables and pork with bacon.
4
Roast 30 minutes, tossing sprouts and potatoes every 15 minutes so they roast evenly, or until meat thermometer inserted in center of thickest part of pork reads 145°F.
5
Remove from oven; place pork on cutting board. Cover loosely with foil; let stand 8 to 10 minutes. Return pan with vegetables to oven; roast 10 minutes longer.
6
Cut pork into 1/2-inch-thick slices. Serve with roasted vegetables.
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To reduce to roasting time, you can cut the vegetables and the pork into smaller pieces. Cut the Brussels sprouts into 1/4-inch slices, cut the potatoes into 1/2-inch cubes, and cut the pork loin into 1/2-inch-thick slices. You can then shorten the roasting time to 20 to 25 minutes and eliminate the resting time for the pork.
If you’re not a fan of Brussels sprouts, you can substitute cubed butternut squash.
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