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

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     We just found a new and delicious use for French-friedonions — 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 recipeand we made it for New Year’s day – hence the black-eyed peas that accompaniedour 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 PorkRoast  Makes 8 servings.1 cup breadcrumbs1 cup canned French-friedonions, crushed to 1/2 cup.1/4 cupshredded Parmesan cheese1 tablespoonminced fresh or 1 teaspoon rubbed sage leaves1/2 teaspoonkosher salt1/4 teaspoonblack pepper3 too 4 tablespoons Dijon mustard1 boneless porkloin roast (about 2¼ lb.)
1.    Preheatoven to 450°. Coat a shallow roasting pan with nonstick spray; line with acooling rack (this allows the bread crumb mixture to crisp on all sides ratherthan becoming “mushy” on the underneath side). 2.    Combinebread crumbs, crushed onions, Parmesan, sage, salt and pepper in a bowl or bag.
3.    Placepork roast on a piece of parchment paper; brush liberally with mustard. Pourbread crumb mixture over the top and side; pat in place. Roll over pork and addcrumbs to underside, then place in the prepared roasting pan.

4.    Roastmeat at 450° until pork begins to brown, about 10 minutes. Reduce temperatureto 350°, but do not remove pan from the oven. Roast pork until it reaches aninternal temperature of 155°, about 60+ minutes.
5.     Remove pan from oven; cover roast withfoil and let meat rest for 10 minutes. Slice. (Barry made a white wine sauce toserve 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 PorkRoast  Makes 8 servings.1 cup breadcrumbs1 cup canned French-friedonions, crushed to 1/2 cup.1/4 cupshredded Parmesan cheese1 tablespoonminced fresh or 1 teaspoon rubbed sage leaves1/2 teaspoonkosher salt1/4 teaspoonblack pepper2 tablespoonssmoked-onion or Dijon mustard1 boneless porkloin roast (about 2¼ lb.)
1.    Preheatoven to 450°. Coat a shallow roasting pan with nonstick spray; line with acooling rack (this allows the bread crumb mixture to crisp on all sides ratherthan becoming “mushy” on the underneath side). 2.    Combinebread crumbs, crushed onions, Parmesan, sage, salt and pepper in a bowl.3.    Placepork roast on a piece of parchment paper; brush liberally with mustard. Pourbread crumb mixture over the top and side; pat in place. Roll over pork and addcrumbs to underside, then place in the prepared roasting pan.4.    Roastmeat at 450° until pork begins to brown, about 10 minutes. Reduce temperatureto 350°, but do not remove pan from the oven. Roast pork until it reaches aninternal temperature of 155°, about 60+ minutes.5.     Remove pan from oven; cover roast withfoil and let meat rest for 10 minutes. Slice. (Barry made a white wine sauce toserve with our pork.