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Harvest Pork Roast with Vegetables
	3 pound pork loin roast 1 (0.7 ounce) package dry Italian salad dressing mix 1-1/2 teaspoon ground cumin 1-1/2 teaspoon dried oregano leaves 8 cups favorite fall vegetables (potaotes, carrots, sweet potatoes, yams, parsnips, onions, mushrooms, bell peppers) cut into 1 1/2-inch chunks 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 hour (about 20 minutes per pound) until internal temperature on a thermometer reads 150 degrees F. 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. When pork reaches 150 degrees F. internal temperature remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes. Slice and serve with vegetables. Serves 6 to 8.

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• Main Dish
• Kids' Cooking
• Basics

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. Younger kids can help by setting the table and older kids can wash and chop your family’s favorite veggies. Top crusty bread slices with herbed butter or honey to complete the meal.