Bacon Cumin Pork Loin with Red potatoes and Brussels Sprouts

2 pound pork loin roast

1 teaspoon olive oil

1 teaspoon salt

½ teaspoon paprika

½ teaspoon cumin

Fresh sage leaves

3 slices bacon

6 red potatoes, halved and quartered

½ pound Brussels sprouts, halved

½ cup roasted red peppers, thinly sliced

1 tablespoon minced garlic

1 tablespoon cilantro


Place the potatoes and Brussels sprouts in a baking dish and spread the red peppers over them and sprinkle with the garlic and cilantro. Rub olive oil on pork loin and sprinkle it with the salt, paprika and cumin. Place the roast in the middle of the potatoes and sprouts; move them so that the roast is on the bottom of the dish. Lay the sage leaves on top of the roast and cover with the bacon slices. Loosely place a piece of foil over the dish and bake at 325 for 30 minutes. Check the roast with a meat thermometer; it should be about 150, when it is remove the foil and broil until the bacon and potatoes are slightly browned, about 10 minutes.


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