Savory Pork Loin Roast w/ Seasoned Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 - 2 lb. boneless pork loin roast2.5 c. zucchini squash2.5 c. yellow squash1 lb. red potatoes1 lb. carrots (whole, chopped OR baby)Seasoning Mix:3 Tbsp. oregano1 Tbsp. onion powder0.5 Tbsp. garlic powder0.5 Tbsp. parsley0.5 Tbsp. thyme0.5 Tbsp black pepper, freshly ground
Preheat oven to 400 degrees Fahrenheit.
Mix herbs and spices in a small bowl; set aside.
Combine veggies in a large bowl. Spray lightly with no-stick spray (if desired). Sprinkle half of the seasoning mix on veggies; toss to coat.
Gently rub herb mixture to coat pork roast (use as much or as little as you like). Center roast on wire rack in roasting pan, fat side up. Arrange veggies around roast; cover with foil.
Bake 50 to 60 minutes (or until internal temp. of 160 degrees Fahrenheit), uncovering for last 10 minutes of bake time. Let rest before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user DS1280.
Mix herbs and spices in a small bowl; set aside.
Combine veggies in a large bowl. Spray lightly with no-stick spray (if desired). Sprinkle half of the seasoning mix on veggies; toss to coat.
Gently rub herb mixture to coat pork roast (use as much or as little as you like). Center roast on wire rack in roasting pan, fat side up. Arrange veggies around roast; cover with foil.
Bake 50 to 60 minutes (or until internal temp. of 160 degrees Fahrenheit), uncovering for last 10 minutes of bake time. Let rest before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user DS1280.
Nutritional Info Amount Per Serving
- Calories: 192.0
- Total Fat: 4.1 g
- Cholesterol: 44.0 mg
- Sodium: 187.3 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 3.5 g
- Protein: 21.1 g
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