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

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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.

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internet angel

posted:3/7/2006

Since I've already rated this recipe and I see someone asked about cooking this recipe with a lid on or not I just wanted to say I put a lid on the pan.

ladylon

posted:3/7/2006

My family loved this recipe. The smell while it is roasting is wonderful. I was concerned that it would lack flavor, since no seasonings were used. But the Catalina gave it all it needed as far as my family was concerned. Will definitely make it again.

Stefanie143

posted:3/6/2006

Meat was nice and tender lacked enough flavor...I had cut slits in meat and added garlic as suggested from other raters...Beets are a must in this recipe to help with flavor (and I have not touched beets in more than 20 years) but still lacking a kick in flavor....Husband thought it was okay but needed more flavor. Will alter recipe to give it more kick next time.

a cook

posted:3/6/2006

I too par cooked the beets for about 10 minutes before adding them to the pan. I also added a couple of peeled, cored and quartered apples and about 1/4 cup of cranberrries. I made a sauce for the meat by adding flour and burgundy wine to the pan juices.

a cook

posted:3/6/2006

It smelled really good cooking but was not as good as it smelled. The roast was ok if you put Tony's on it but the vegetables were missing something.

Cheryl1654

posted:3/4/2006

I made this last night and it was excellent! My husband is not a big fan of beets but he also loveed this meal. Clean up was a breeze! I will make this dish again possibly using chicken in place of the roast.

jonniemm

posted:3/3/2006

For the truly novice like me, we need to know whether to cover the roating pan or not...

BETTYFTOM

posted:3/1/2006

This roast was wonderful and I will make it again. I like any kind of sauces, chutney's to put over my meats. It gives them such a good flavor. I am a canner and do lots of chutney's in the summer time. Did a pork roast two years and it won first prize in our National Fair in the food competition. Thanks for letting me give my opinion on this great recipe.

kejome

posted:3/1/2006

Great ! our whole family loved it , we'll have again & again thanks

Cleo241

posted:3/1/2006

Since my family loves pork, I decided to try this recipe and am so glad I did. It was delicious and very simple to make. I would definitely recommend this recipe! Thanks.