Serve up this roast with an oven-baked potato and green salad the first night and then use the leftovers pork to make a super-easy veggie soup with protein!

Ingredients:

3 lb pork loin roast
Olive oil
Seasoning rub or spices
Baking potatoes

For soup:

Leftover pork roast
2 packages frozen mixed veggies (carrots, corn, peas, green beans, lima beans)
2, 32 oz cartons chicken or vegetable broth
2, 11.5 oz can V8 juice (optional – use for more flavor)
Salt and pepper to taste

 Directions:

Pork Roast – Preheat oven to 450 degrees.   Cut large slits in top of roast to allow for more even baking.  Rub with olive oil and seasoning rub or spices.  Bake uncovered at 450 for about 10 minutes to brown and then reduce oven heat to 325 degrees.   Place potatoes in oven and cook with roast about 1 hour at 325 degrees.   Check for doneness with meat thermometer.  Serve with a green salad and you’ve got dinner.

For the soup – Chop leftover pork into small pieces.  Combine in a large pot with frozen veggies, broth, V8, and salt and pepper.  Bring to a boil for about 5 minutes and then let simmer until ready to serve.