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Pepper-Glazed Pork Loin, Roasted Squash And Pearl Onions

pork

2 teaspoons dried sage
1/2 teaspoon salt
2 cloves garlic; minced
1 loin rack of pork; 3 pounds
1/3 cup hot pepper jelly
----VEGETABLES----
2 acorn squash; about 3 pounds
4 cups pearl onions; 1-1/4 pounds
2 tablespoons olive oil
1 teaspoon (each) salt and pepper

Combine sage, salt and garlic; rub over roast. Place, bone ends up, on rack in roasting pan; roast in centre of 325°F oven for 1-1/2 hours. Vegetables: Meanwhile, cut squash into 8 wedges each; seed and place in large bowl. Place onions in separate heatproof bowl; cover with boiling water and let stand for 30 seconds. Drain and peel; add to squash. Add oil salt and pepper; toss to coat. Arrange squash, skin side down, on rimmed baking sheet; surround with onions. Add vegetables to lower rack of oven. Brush roast with half of the hot pepper jelly. Roast for 30 minutes. Stir onions; brush roast with remaining hot pepper jelly. Roast for 30 minutes longer or until meat thermometer registers 160°F. Reserving pan juices, transfer roast to cutting board; tent with foil and let stand for 15 minutes before slicing. Meanwhile, increase heat to 450°F. Stir onions; brush vegetables with reserved pan juices. Move to centre of oven; roast for 15 minutes longer or until vegetables are tender and bronzed. Serve with pork.

Contributor: Canadian Living Magazine - October, 1998

Yield: 8 servings

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