Sage Crusted Pork Roast -- a great recipe that uses French-fried onions

     We just found a new and delicious use for French-fried onions — the kind everyone uses in green bean casserole. And, they add an incredible taste and crunch to this pork dish.  
     My sister, Marla Payne, found the recipe and we made it for New Year’s day – hence the black-eyed peas that accompanied our meal.

      Although Barry makes a perfectly delicious Peppered Pork Tenderloin or Loin, we also give this recipe a thumbs up! We will definitely make it again. 

Sage Crusted Pork Roast  Makes 8 servings.

1 cup bread crumbs

1 cup canned French-fried onions, crushed to 1/2 cup.

1/4 cup shredded Parmesan cheese

1 tablespoon minced fresh or 1 teaspoon rubbed sage leaves

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

3 too 4 tablespoons Dijon mustard

1 boneless pork loin roast (about 2¼ lb.)

1.  Preheat oven to 450°. Coat a shallow roasting pan with nonstick spray; line with a cooling rack (this allows the bread crumb mixture to crisp on all sides rather than becoming “mushy” on the underneath side).

2.  Combine bread crumbs, crushed onions, Parmesan, sage, salt and pepper in a bowl or bag.

3.  Place pork roast on a piece of parchment paper; brush liberally with mustard. Pour bread crumb mixture over the top and side; pat in place. Roll over pork and add crumbs to underside, then place in the prepared roasting pan.

4.  Roast meat at 450° until pork begins to brown, about 10 minutes. Reduce temperature to 350°, but do not remove pan from the oven. Roast pork until it reaches an internal temperature of 155°, about 60+ minutes.

5.  Remove pan from oven; cover roast with foil and let meat rest for 10 minutes. Slice. (Barry made a white wine sauce to serve with our pork.)

New Year's Day Menu: Spinach, Apple & Grape Salad,
Sage Crusted Pork Roast, Mashed Potatoes w/ White Wine Sauce, Black Eyed Peas.

Recipe without photos:

Sage Crusted Pork Roast  Makes 8 servings.

1 cup bread crumbs

1 cup canned French-fried onions, crushed to 1/2 cup.

1/4 cup shredded Parmesan cheese

1 tablespoon minced fresh or 1 teaspoon rubbed sage leaves

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons smoked-onion or Dijon mustard

1 boneless pork loin roast (about 2¼ lb.)

1.  Preheat oven to 450°. Coat a shallow roasting pan with nonstick spray; line with a cooling rack (this allows the bread crumb mixture to crisp on all sides rather than becoming “mushy” on the underneath side).

2.  Combine bread crumbs, crushed onions, Parmesan, sage, salt and pepper in a bowl.

3.  Place pork roast on a piece of parchment paper; brush liberally with mustard. Pour bread crumb mixture over the top and side; pat in place. Roll over pork and add crumbs to underside, then place in the prepared roasting pan.

4.  Roast meat at 450° until pork begins to brown, about 10 minutes. Reduce temperature to 350°, but do not remove pan from the oven. Roast pork until it reaches an internal temperature of 155°, about 60+ minutes.

5.  Remove pan from oven; cover roast with foil and let meat rest for 10 minutes. Slice. (Barry made a white wine sauce to serve with our pork.