Ingredients
- 3 pounds pork loin roast
- 1 0.7-oz package dry italian salad dressing mix
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons dried oregano leaves
- 8 cups fall vegetables, (potatoes, carrots, sweet potatoes, parsnips, onions, bell peppers) cut into 1 to 1 1/2-inch chunks
Directions
- 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 hour or until internal temperature on a thermometer reads 145 degrees F.
- Remove roast from oven; let rest about 10 minutes.
- 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.
- Slice roast and serve with vegetables.
Nutritional Information Per Serving:
Calories: 182
Fat: 4 grams
Sodium: 65 miligrams
Cholesterol: 30 miligrams
Protein: 12 grams
Carbohydrates: 27 grams
Source: NPB