Roasted Pork and Vegetables

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 292.2
  • Total Fat: 7.0 g
  • Cholesterol: 35.0 mg
  • Sodium: 673.1 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 3.3 g
  • Protein: 25.6 g

View full nutritional breakdown of Roasted Pork and Vegetables calories by ingredient
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Number of Servings: 8


    *Green Giant Fresh Baby Cut Carrots, 6 oz (1/2 package)
    *Vidalia Onion (1 Medium Onion)
    *Gold (Yellow) Potatoes (1 potato = 1 serving), 8 serving
    *Pork Loin Filet Cracked Rosemary (4 oz = 1 serving), 8 serving
    *Squash - Yellow Crookneck, 1 1/2 cup
    *1 cup water


Wash potatoes and squash. Dice vegetables, except carrots. Place potatoes, squash, onion, and carrots in bottom of roasting pan. Season and add 1 cup water.
Place rack on top of vegetables and place roast on top.
Cover with aluminum foil and bake, covered for 1 hour on 375.
Remove aluminum foil, turn oven to 350 and cook 1 more hour until vegetables are tender.

Number of Servings: 8

Recipe submitted by SparkPeople user GEORGIAMIST.

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