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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Harvest Pork Roast with Vegetables

Source: National Pork Board

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

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 10.8 Fat, 1.4 Vegetables, 6.2 Meat, 0.5 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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Servings

Ingredients

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 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.