Weekly Winner: The Perfect Autumn Sunday Supper — on Saturday

IMG_0805This truly would have been the perfect Sunday Supper for a cool autumn night.  Instead, it was a Saturday college football feast on an unusually warm late-September evening.  Oh well, either way it was tasty.

What I like about this roast is that it does not have your “usual suspects” of vegetables that tend to accompany a roast.  Instead of carrots, white potatoes and onions, this one has sweet potatoes, cauliflower, broccoli and sweet peppers.

The recipe comes from Cuisine at Home magazine and is a very elegant, easy one-pot dinner – worthy of any Sunday Supper or College Football table.

Sage-Crusted Pork Roast with Roasted Vegetables

Serves 6-8


  • 1 cup fresh 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 (2-1/4 lb)
  • 1 onion, cut into pieces (large)
  • 6 vine sweet mini peppers
  • 1 sweet potato, cut into chunks
  • 1/4 cauliflower, cut into large florets (large)
  • 6 broccoli spears, each 6 inches long
  • Olive oil
  • Salt and pepper to taste


Preheat oven to 450 degrees. Coat a shallow roasting pan with nonstick spray.

Combine bread crumbs, crushed onions, Parmesan, sage, the 1/2 tsp. salt, and the 1/4 tsp. pepper in a bowl, then spread on a baking sheet.

Smear mustard all over pork. Roll pork in seasoned crumbs, then place in the prepared roasting pan.

Arrange onion, peppers, sweet potato, cauliflower, and broccoli around roast. Drizzle vegetables with oil; season with salt and pepper.

Roast meat and vegetables at 450 degrees until pork begins to brown, about 10 minutes. Reduce temperature to 275 degrees, but do not remove pan from the oven. Roast pork until it reaches an internal temperature of 155 degrees fro medium, about 90 minutes.

Remove pan from oven; cover roast with foil and let meat rest for 10 minutes.

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