Harvest Pork Roast with Vegetables Recipe

Mediterranean flavors and fall harvest vegetables complement this succulent pork roast. This tasty dish is a cinch to prepare and is sure to satisfy any appetite. Top crusty bread slices with herbed butter or honey to complete the meal.
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  • 3 pounds pork loin roast
  • 1 ounce dry Italian salad dressing mix
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano leaves
  • 8 cups fall vegetables, (potatoes, carrots, sweet potatoes, parsnips, onions, bell peppers) cut into 1 to 1 1/2-inch chunks
15 mins
1.5 hrs
1.75 hrs
  • 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 internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes.
  • 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.
  • Slice roast and serve with vegetables.

  • Calories: 182 calories
  • Protein: 12 grams
  • Fat: 4 grams
  • Sodium: 65 milligrams
  • Cholesterol: 30 milligrams
  • Saturated Fat: 0 grams
  • Carbohydrates: 27 grams
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