Place meat in roasting pan sprayed with cooking spray. Toss vegetables with dressing; place in pan around meat.
Bake 1-1/2 hours or until meat is done (145ºF), turning vegetables and brushing meat with barbecue sauce after 45 min.
Remove meat and vegetables from oven. Cover meat loosely with foil; let stand 10 min. before slicing. Serve with vegetables.
Substitute 1/2 peeled small turnip or 2 celery stalks, cut into pieces, for the parsnips.
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.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.