Roasted Pork Loin with Sage and Sweet-Sour Red Onion Sauce

Instructions

1. 1

   With the rack in the bottom third of the oven, preheat the oven to 400°F (200°C).

2. 2

   In a small bowl, combine the mustard, garlic and chopped sage. Set aside.

3. 3

   In another bowl, coat the potatoes with 2 tbsp (30 ml) of the oil. Season with salt and pepper.

4. 4

   In a large skillet over medium-high heat, brown the racks of pork in 1 tbsp (15 ml) of the oil on all sides. Season with salt and pepper. Place the meat, bone-side down, at the centre of a non-stick or parchment paper-lined baking sheet. Set the skillet aside for the sauce. Using a pastry brush, cover the meat with the mustard mixture. Scatter the potatoes around the meat. Bake for 30 minutes.

5. 5

   In the same bowl used for the potatoes, toss the Brussels sprouts with the remaining oil and the sage leaves. Season with salt and pepper.

6. 6

   Remove the baking sheet from the oven. Scatter the Brussels sprouts over the potatoes. Continue to bake for 25 minutes or until a thermometer inserted in the centre of the meat reads 135°F (57°C). Set the meat aside on a plate and tent with foil. Let rest until the thermometer reads 145°F (63°C). Continue baking the vegetables for a few more minutes, as needed. Set the vegetables aside on a large serving plate and keep warm.