Easy Roasted Pork

Name: Easy Roasted Pork
Prep time: 20 min
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: 1 boneless pork roast (3 lb.); 3/4 cup KRAFT Classic CATALINA Dressing , divided; 2 lb. baking potato es (about 6), cut into 2-inch chunks; 4 beet s (1 lb.), cut into 2-inch chunks; 4 onion s (1 lb.), cut into 2-inch chunks; 4 carrot s (1 lb.), cut into 2-inch chunks

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Recipe by Kraft

Prep Time

20
min.

Total Time

1
hr.

20
min.

Servings

12 servings

This juicy pork roast only looks like you worked all day on it. Just 20 minutes prep and it's on its way to delicious, with an occasional baste from you.

What You Need

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1 boneless pork roast (3 lb.)
3/4 cup KRAFT Classic CATALINA Dressing, divided
2 lb. baking potatoes (about 6), cut into 2-inch chunks
4 beets (1 lb.), cut into 2-inch chunks
4 onions (1 lb.), cut into 2-inch chunks
4 carrots (1 lb.), cut into 2-inch chunks

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Make It

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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.

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Special Equipment Needed

TBA

Kitchen Tips
Nutrition

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.

Servings

12 servings

Healthy Living

Low fat
Low calorie
Good source of vitamin A or C
Generally Nutritious
Low sodium
Diabetes Center

Diabetes Center

Carb Choices: 1-1/2 Carb Choice

Diet Exchange

1-1/2 Starch
1 Vegetable
3 Meat (L)

Nutrition Bonus

Not only is this low-calorie pork dish rich in vitamin A from the carrots, but it's also low in both fat and sodium.

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories	260

Total fat	6g
Saturated fat	1.5g
Cholesterol	60mg
Sodium	280mg
Carbohydrate	25g
Dietary fiber	4g
Sugars	10g
Protein	24g
% Daily Value
Vitamin A	60 %DV
Vitamin C	15 %DV
Calcium	4 %DV
Iron	10 %DV

* 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.

Ratings & Reviews

Rated 3 out of 5 by mama_of5boys from I read all the comments and ratings for this recipe prior to actually making it. 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!!!

Date published: 2007-06-17

Rated 5 out of 5 by jubliana from Got this one from the 2006 calendar in time to make it for Thanksgiving. Got this one from the 2006 calendar in time to make it for Thanksgiving. It was the hit of the night, so much so that we had to make it again for Christmas eve - a smaller group, and it was the turkey that got cancelled. The beets are incredible, and even if you're not a fan of beets, put them in this recipe. While cooking, all that beet sugar permeates the meat and makes it incredibly sweet and delicious. I would recommend pre-cooking beets from the produce section slightly, however, as the cooking time for the meat isn't long enough to get large raw beets sufficiently soft. Pile the veggies over the meat to add tenderness and be sure to drizzle the pan juices (they'll be purple) over the meat before you carve it, and after, and after you put some on your plate.

Date published: 2006-02-28

Rated 5 out of 5 by ppoguer54 from Delicious. Delicious. Many people commented that the vegetables did not cook enough. So I used a can of whole potatoes, a can of sweet potatoes, baby carrots, and frozen pearl mushrooms. I drained all of the canned vegetables and otherwise followed the recipe with the Catalina Dressing ( I used fat free). The pork was delicious, the vegetables were cooked to perfection and this was a true time saver. I even used a disposable foil roasting pan. I did not have to cover the pan. Meat was juicy and vegetables were perfect.

Date published: 2006-11-04

Rated 2 out of 5 by rlmcgrath from I didn't like having to pick the potatoes and beets from the veggie mixture. I didn't like having to pick the potatoes and beets from the veggie mixture. The directions could've split the dressing between the veggies so they didn't need to picked apart. I cut the potatoes and carrots smaller than the recipe called for, but I still had to cook them for an extra 10 minutes. I didn't think the dish had much taste. I did omit the beets, so that may have had something to do with it. I guess I expected the dressing to stand out more, but it didn't.

Date published: 2006-04-07

Rated 5 out of 5 by bbwsuezque1 from I just made this. I just made this. I added pepper and garlic powder to the catalina dressing before basting the roast and mixing in the vegetables. I cut the vegetables smaller after reading all of the reviews. I did swap sweet potatoes for the white potatoes. I covered it and cooked it for 2 hours and 15 minutes. The vegetables are a little hard but that's ok, I like my veggies with some texture. Good recipe. I will make this again.

Date published: 2015-09-20

Rated 5 out of 5 by conleymama from This was very easy to prepare. This was very easy to prepare. The vegetables are very versitile. Next time I fix it, I plan on trying turnips instead of beets and I may add spring onions to the pan right before it is ready to come out of the oven. Another good thing it the left over roast is great in Cuban Sandwiches and I loved it when I chopped some up and along with a couple of hard boiled eggs I had a fantastic lunch salad for two.

Date published: 2006-03-09

Rated 2 out of 5 by Stefanie143 from Meat was nice and tender lacked enough flavor...I had cut slits in meat and added garlic as... 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.

Date published: 2006-03-06

Rated 5 out of 5 by BETTYFTOM@AOL.COM from This roast was wonderful and I will make it again. 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.

Date published: 2006-03-02