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Pub-Style Roast Pork with Vegetables
Pub-Style Roast Pork with Vegetables

Pub-Style Roast Pork with Vegetables

1 Hr(s) 50 Min(s)
20 Min(s) Prep
1 Hr(s) 30 Min(s) Cook
Healthy Living
What tastes best with roast pork? Roasted veggies, of course! They're all here—potatoes, carrots and parsnips in a pub-style dish that serves a crowd.
What You Need
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10 servings
Original recipe yields 10 servings
1 boneless pork loin (2-1/2 lb.)
1-1/2 lb. baking potatoes (about 5)
2 carrots, peeled, cut into 1-inch pieces
2 parsnips, peeled, cut into 1-inch pieces
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Let's Make It
1
Heat oven to 350ºF.
2
Place meat in roasting pan sprayed with cooking spray. Toss vegetables with dressing; place in pan around meat.
3
Bake 1-1/2 hours or until meat is done (145ºF), turning vegetables and brushing meat with barbecue sauce after 45 min.
4
Remove meat and vegetables from oven. Cover meat loosely with foil; let stand 10 min. before slicing. Serve with vegetables.
Kitchen Tips
Tip 1
Substitute
Substitute 1/2 peeled small turnip or 2 celery stalks, cut into pieces, for the parsnips.
Tip 2
Nutrition Bonus
This low-calorie, low-fat, low-sodium main dish features the perfect pairing of pork and roasted vegetables. As a bonus, the carrots provide an excellent source of vitamin A.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 4.5g
6%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 210mg
9%
Total Carbohydrates 21g
8%
Dietary Fibers 3g
11%
Sugars 6g
12%
Protein 24g
48%
Vitamin A
40%
Vitamin C
10%
Calcium
2%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
10 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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