Source: National Pork Board

Mediterranean flavors and fall harvest vegetables complement this succulent pork roast.

Servings

3 lb top loin pork roast
1 Salad Dressing, Italian, fat free, dry packet
1.5 tsp ground cumin
1.5 tsp ground oregano
1 cup sweet potatoes, cubed
1 cup Yams, domestic, fresh, cubes
1 cup fresh sliced parsnip
1 cup sliced white onion
2 cup fresh mushroom slices
2 cup chopped green bell peppers

1 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.
2 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.
3 When pork reaches 155 degrees F. internal temperature, remove from oven and allow to rest 10 minutes. Slice and serve with vegetables.

Substitute any of your favorite fall vegetables cut into 1 1/2 inch chunks.