Pork Roast with Winter Vegetables

 Ingredients:

• 2 large garlic cloves, minced
• grated zest of 1/2 lemon
• 1 tbsp. chopped fresh rosemary
• 1 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 (2 lb.) boneless center-cut pork loin roast, trimmed
• 1/2 butternut squash, peeled, seeded and cut into 16 pieces
• 2 large parsnips, cut into 2-inch lengths
• 2 large carrots, cut into 2-inch lengths
• 4 large celery stalks, cut into 2-inch lengths
• 4 tsp. extra-virgin olive oil

Makes 8 Servings (2 slices pork & 1 cup vegetables per serving)

1. Preheat oven to 450 F. Spray large roasting pan with olive oil nonstick spray.
2. Mix together garlic, lemon zest, rosemary, 3/4 teaspoon of salt and 1/4 teaspoon of pepper in cup. Rub all over pork. Place pork in roasting pan. Scatter squash, parsnips, carrots, and celery around pork; sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast until instant-read thermometer inserted into the center of pork registers 160 F for medium and vegetables are tender, about 45 minutes. 
3. Transfer pork to a cutting board and let stand 10 minutes. Cut pork into 16 slices and serve with vegetables. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the WW New Complete Cookbook.  Roasted pork and vegetables are delicious together they should be on your weekend comfort food menu. Roasted pork is succulent and juicy it will melt in your mouth. The roasted vegetables will melt in your mouth too they are that good. If you didn't like vegetables, you will love eating vegetables after eating this meal.