Easy Roasted Pork

photo by:kraft

This smart and juicy pork entrée only looks like you worked all day on it. Just 20 minutes prep and this one is on its way to delicious, with an occasional baste from you.

time

prep:

20 min

total:

1 hr 20 min

servings

total:

12 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

boneless pork roast (3 lb.)

3/4

cup KRAFT Classic CATALINA Dressing, divided

lb. baking potatoes (about 4), cut into 2-inch chunks

beets (1 lb.), cut into 2-inch chunks

onions (1 lb.), cut into 2-inch chunks

carrots (1 lb.), cut into 2-inch chunks

Make It

HEAT oven to 350°F.

PLACE meat in roasting pan sprayed with cooking spray; brush with 1/2 cup dressing. Toss potatoes and beets with 2 Tbsp. of the remaining dressing; spoon around meat. Bake 15 min.

TOSS onions and carrots with remaining dressing. Add to ingredients in roasting pan.

BAKE 1 hour or until meat is done (145°F), basting occasionally with pan juices. Remove from oven; let stand 10 min. Slice meat. Serve with vegetables.

Kraft Kitchens Tips

Keeping It Safe

Always purchase meat towards the end of a shopping trip so that it is out of refrigeration for the shortest time possible. Take home and refrigerate promptly. It is a good idea to put packages of raw meat in plastic bags to avoid any leakage onto other foods, especially produce.

Rate recipes, or edit your previous ratings and more. Sign In

JleighD

posted:4/9/2008

I didn't use the beets and used almost an entire bottle of dressing by the time it was done....it was great! Even with the massive amount of dressing it wasn't overpowering! Vegetables were kinda hard still though

JJkrone

posted:2/16/2008

This was very good. I did not use the beets but substituted red bell pepeers instead. The meat was a tad dry, but I think I could rememdy that by adding a little dressing to the roasting pan 30 min. before and using it as a sauce on the roast.

adriane141

posted:8/26/2007

This was delicious and super easy to make. Basically prep is your time....

taryn97

posted:6/26/2007

I made this for the second time tonight, and it was a hit again!!! It tasted even better, because I kept brushing the dressing on it every 1/2 hr. It sealed the juices right in!!!

a cook

posted:6/17/2007

I read all the comments and ratings for this recipe prior to actually making it. It really seems to be a hit or miss recipe! I thought, hopefully I'll get a hit instead of a miss and tried it anyway. I'm glad I did! I used a smaller roast than it called for because that's what I had on hand. So I used the extra basting dressing to baste with during the cooking time. The flavor was much more enhanced than normal. I loved it. My kids, they're not really meat eaters for some reason (ages 4 and 2) but they ate it up anyway! My husband didn't like it at all...I thought my kids were picky eaters - he's MUCH worse!! Take caution in making this recipe..taste the dressing first, if you don't like it...DON'T MAKE IT!!!

roxycm

posted:4/26/2007

wonderful. was a hit at our party.

KathleenHeltemes

posted:4/15/2007

This is SSOOOO easy to make and goes over well! Easy to modify with different sized roasts!

akemi2004

posted:4/3/2007

I wasn't sure about this one, but a friend said it was great. She was right and this is my husband's favorite roast. I put a drained can of pineapple chunks around the roast instead of potatoes. I baste the roast with salad dressing every 15 minutes. I call this roast 'SWEET'N SOUR PORK' and serve it over rice.

mtelliott1

posted:3/8/2007

This was yummo! I used more dressing and canned beets and it was great! My 4 year old twins loved it! My pork wasn't boneless and I added more veggies and turned it into hash the next day with some left over corn bread! :) Good eats!

sprucelady

posted:3/7/2007

The vegetables were very tasty but the pork roast wasn't ....