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. Top crusty bread slices
with herbed butter or honey to complete the meal.
Harvest Pork
Roast with Vegetables
- 1 (3-pound) pork loin
roast
1 (0.7 ounce) package dry Italian salad dressing mix
1 1/2 teaspoon ground cumin
1 1/2 teaspoon dried oregano leaves
-
- 8 cups favorite fall vegetables
(i.e. potaotes, carrots, sweet potatoes, yams, parsnips, onions,
mushrooms, bell peppers) cut into 1 1/2-inch chunks
- Heat oven to 350 degrees
F.
- Place pork in shallow
roasting pan. Blend Italian salad dressing mix, cumin and oregano
in small bowl. Sprinkle half of seasoning mixture over pork;
cook uncovered for 1 to 1 1/2 hours or until meat thermometer
shows the internal temperature has reached 155 degrees F.
- 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 minutes. Remove cover, stir and
continue roasting 15 to 30 minutes until vegetables are tender.
- When pork reaches 155
degrees F. internal temperature, remove from oven and allow to
rest 10 minutes. Slice and serve with vegetables.
Serves 6 to 8.
Nutrition Facts:
Calories 200 calories
Protein 12 grams
Fat 5 grams
Sodium 65 milligrams
Cholesterol 30 milligrams
Saturated Fat 1 grams
Carbohydrates 27 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
