Zesty Pork Roast With Vegetables

1. 1

   Combine first 3 ingredients in a small bowl.

2. 2

   Toss squash and zucchini slices with 1 Tbsp. oil in a large bowl; sprinkle vegetables with 1 tsp. Creole mixture. Arrange seasoned vegetables on an aluminum foil-lined baking sheet; set aside.

3. 3

   Stir remaining 1 Tbsp. olive oil into remaining Creole mixture. Rub mixture evenly on boneless pork loin roast.

4. 4

   Place roast on a lightly greased rack in a roasting pan. Place pan on middle rack in oven.

5. 5

   Bake at 425u00b0 for 30 minutes.

6. 6

   Place vegetables in oven on lowest rack, and bake, with roast, 15 to 20 more minutes or until a meat thermometer inserted into thickest portion of pork registers 155u00b0. Remove roast and vegetables from oven. Let roast stand 10 minutes before slicing or until meat thermometer registers 160u00b0.

7. 7

   Zesty Grilled Pork Chops: Toss vegetables with 1 Tbsp. oil, and sprinkle with 1 tsp. Creole mixture as directed. Do not place on baking sheet. Substitute 6 (1 1/4-inch-thick) bone-in pork chops for pork loin roast. Stir remaining oil into remaining Creole mixture. Rub evenly on pork chops. Grill vegetables and pork chops over high heat (400u00b0 to 500u00b0) 3 minutes on each side or until pork is done. Makes 6 servings. Prep: 10 min., Grill: 6 min.

* Per serving · 4 servings · Values may vary.

No additional tips available.