Shelly's Recipe

HARVEST PORK ROAST WITH VEGETABLES

Category: Roasts/Tenderloins - Pork

1 (3-lb) pork loin roast
1 (0.7 oz) pkg dry Italian salad dressing mix
1 1/2 tsp ground cumin
1 1/2 tsp dried oregano leaves
8 cups favorite fall vegetables (i.e. potatoes, carrots, sweet potatoes, yams, parsnips, onions, mushrooms, bell peppers) cut into 1 1/2 inch chunks.

Heat oven to 350. 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.

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 internal temperature, remove from oven and allow to rest 10 minutes. Slice and serve with vegetables. Serves 6 to 8.