Roast Pork Dinner (6 pts)

Ingredients

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  2 tbsp or 17g

• Fennel seed

  Spices

  1 tbsp, whole or 6g

• Oregano

  Spices, dried

  1 ½ tsp, ground or 3g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  1 ¼ tsp or 3g

• Pork shoulder

  Cured, arm picnic, separable lean and fat, roasted

  32 oz or 907g

• Green bell pepper

  Sweet, green, raw

  2 medium or 238g

• Onions

  Raw

  1 large or 150g

• Potato

  Flesh and skin, raw

  567g

Directions

1. Preheat oven to 400 degrees. Line a large roasting pan with heavy duty aluminum foil and coat with cooking spray.
2. In a small bowl, combine 1 tsp oil, garlic, fennel seeds, oregano, 1 tsp salt and 1 tsp pepper. Rub mixture all over pork; place pork in prepared pan.
3. Add vegetables and potatoes to pan; drizzle with remaining tablespoon oil. Sprinkle with remaining 1/2 teaspoon salt and 1/4 tsp pepper; toss to coat.
4. Roast, uncovered, tossing vegetables and potatoes halfway through cooking, until a meat thermometer inserted in center of pork registers 145 degrees and vegetables are tender; 45-55 minutes. Let pork rest for 5 minutes before slicing.