Servings: 9
Prep Time: 15 Min.
Cook Time: 1 Hr. 45 Min.

* 1 jar (15 oz.) Classico® Light Creamy Alfredo Pasta Sauce
* 4 slices bacon, cut into 1" pieces, or about 1/2 c.
* 1 (3 lb.) boneless center-cut pork loin roast
* 1 medium onion, cut into 1" chunks or about 2 c.
* 1 pkg. (12 oz.) petite baby carrots, or about 2-3/4 c.
* 2 c. sliced celery, cut into 1" chunks
* 3 fresh rosemary stems
* 2 c. milk

1. Preheat oven 325°F.
2. In a large ovenproof saucepot or Dutch oven over medium high heat, cook bacon for 3 to 4 min.,or until lightly crisp. Season pork with salt and pepper if desired. Brown pork on all sides for 3 to 4 min., turning occasionally. Add onion, carrots, celery and rosemary, and cook for 6 to 8 min., stirring frequently. Add milk and bring to a boil.
3. Cover saucepot and place in oven for 60 to 70 min., or until internal temperature of pork reaches 155°F, turning pork occasionally. Remove from oven and transfer pork to cutting board. Allow to rest for 5 to 10 min. before slicing. Discard rosemary stems.
4. Place 1/2 of vegetable mixture in a blender or food processor, and process until smooth. Return to saucepot and bring to a boil over medium heat. Stir in Pasta Sauce and simmer for 8 to 10 min., stirring occasionally. Serve warm with sliced pork roast.

TIP: If desired, substitute Classico® Light Creamy Alfredo Pasta Sauce with Classico® Roasted Garlic Alfredo Pasta Sauce.