Harvest Pork Roast with Vegetables
Courtesy of National Pork Board 8 Servings • 15 Min. Prep Time • 90 Min. Cook Time • Crusty bread slices topped with herb butter or honey| Ingredients |
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| 1 (3 lb.) boneless pork loin roast |
| 1 (0.7 oz.) pkg. dry Italian salad dressing mix |
| 1 1/2 tsp. ground cumin |
| 1 1/2 tsp. dried oregano leaves |
| 8 c. favorite fall vegetables (i.e. potatoes, carrots, sweet potatoes, parsnips, onions, mushrooms, bell peppers) cut in 1 1/2-in. chunks |
Directions:
1. Heat oven to 350°F. Place pork in shallow roasting pan.
2. Blend Italian salad dressing mix, cumin and oregano in small bowl. Sprinkle half of seasoning mixture over pork; cook uncovered for 1 hr. or until meat thermometer shows the internal temperature has reached 145°F. Remove roast from oven; let rest about 10 min.
3. While pork is cooking, coat a separate baking dish with vegetable cooking spray and add vegetables. Sprinkle remaining seasoning over vegetables. Cover and roast in oven for 30 min. Remove cover, stir and continue roasting 15 to 30 min. until vegetables are tender.
* Mediterranean flavors and fall harvest vegetables complement this succulent pork roast. This tasty dish is a cinch to prepare and is sure to satisfy any appetite. Younger kids can help by setting the table and older kids can wash and chop your family's favorite veggies.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Nutrition:
Calories: 182; Total Fat: 4g; Saturated Fat: 0g; Cholesterol: 30mg; Total Carbs: 27g; Protein: 12g; Sodium: 65mg;Wine Pairings:
Pinot Noir, Shiraz/Syrah, Côtes du Rhône