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
Preparation
Heat oven to 450°F. Lightly oil 16x11-inch roasting pan with 1 tablespoon olive oil.
Arrange garlic, onion, Brussels sprouts, potatoes and sage leaves in pan. Sprinkle with salt and pepper; toss.
Place pork loin over vegetables. Season with salt and pepper. Top vegetables and pork with bacon.
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.
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.
Cut pork into 1/2-inch-thick slices. Serve with roasted vegetables.
