Pub-Style Roast Pork with Vegetables

By carol gorman

Ingredients

• 1 boneless pork loin (2-1/2 lb./1.1 kg)
• 1-1/2 lb. (675 g) baking potatoes (about 5)
• 2 carrots, peeled, cut into 1-inch pieces
• 2 parsnips, peeled, cut into 1-inch pieces
• 1/4 cup Kraft Zesty Italian Dressing
• 1/3 cup Bull's-Eye Guinness Draught Beer Blend Barbecue Sauce

Preparation

Step 1

Heat oven to 350ºF.

Place meat in roasting pan sprayed with cooking spray. Toss vegetables with dressing; place in pan around meat.

Bake 1-1/2 hours, 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.