Harvest Pork Roast with Vegetables

Name: Harvest Pork Roast with Vegetables
Total time: 6300 s
Yield: 6 servings
Ingredients: 3 pounds boneless pork loin roast; 1 7/10 ounces italian salad dressing mix package dry; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons dried leaves oregano; 8 cups vegetables fall, potatoes, carrots, sweet potatoes, parsnips, onions, bell peppers cut into 1 to 1 1/2-inch chunks

Pork

5Ingredients

520Calories

105Minutes

Ingredients

servings:

3 pounds boneless pork loin roast
1 7/10 ounces italian salad dressing mix (package dry)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried leaves oregano
8 cups vegetables (fall, potatoes, carrots, sweet potatoes, parsnips, onions, bell peppers cut into 1 to 1 1/2-inch chunks)

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Directions

1Heat 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.
2While 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.
3Slice roast and serve with vegetables.

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