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Harvest Pork Roast with Vegetables
Source: National Pork Board

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

Prep Time: 20 minutes
Cook Time: 90 minutes
Difficulty: Easy

Nutrition Facts

Makes 6  -  8 servings
Amount Per Serving
Calories 430.1
Total Carbs 21.4 g
Dietary Fiber 3.9 g
Sugars 7.5 g
Total Fat 10.8 g
Saturated Fat 3.3 g
Unsaturated Fat 1.1 g
Potassium 1410.3 mg
Protein 59.9 g
Sodium 543.2 mg
Dietary Exchanges
, 1 1/2 Vegetables , 6 1/2 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  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.

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