Bacon and Sage Pork Loin with Garlic Roasted Vegetables

½ cup grated zucchini

1 cup grated potatoes

½ cup grated carrots

½ grated onions

3 cloves minced garlic

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon pepper

2 pound boneless pork loin, butterflied

1 teaspoon cumin

1 teaspoon salt

½ teaspoon pepper

Fresh sage leaves

6 slices bacon

Mix grated vegetables together with olive oil, salt and pepper. Place them in a single layer on the bottom of a glass baking dish large enough to place the butterflied pork loin on top of. Season the cut side of the loin with cumin, salt and pepper and place over the top of the vegies. Sprinkle the top of the loin with cumin, salt and pepper and place fresh sage leaves all over the loin. Cover with the bacon slices. Bake at 400 degrees for 30 minutes, until loin is done. Remove and let stand 15 minutes before cutting into it. Stir roasted vegetables together with the bacon and pork drippings and broil for about 5 to ten minutes on middle rack until vegetables start to brown. Serve with slices of loin on top.

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