Make something you know they’ll love. A Pork Roast with Sweet Potatoes, Pears and Rosemary is a tender and flavorful centerpiece for your next get-together. It’s the perfect way to celebrate the season with friends and family.
| Total: | 1 hr 45 min |
| Prep: | 15 min |
| Cook: | 1 hr 30 min |
| Yield: | 12 Servings |
Ingredients
- 3½ pound pork loin center roast, bone-in, excess fat trimmed to thin layer*
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, chopped, plus more for serving (or 1 teaspoon of dried rosemary)
- Salt and black pepper, freshly ground
- 2½ pounds (6 medium) sweet potatoes, peeled, and cut lengthwise into sixths
- 3 firm-ripe Bosc pears, cut lengthwise into quarters, cored
- 1 12-oz bottle hard cider**
Instructions
- Preheat oven to 450°F. Rub pork all over with oil. Mix rosemary, ¾ teaspoon salt, and ½ teaspoon pepper in small bowl. Rub all over pork.
- Place pork, bone side down, in large flameproof roasting pan. Roast 15 minutes. Reduce oven temperature to 350°F. Roast 15 minutes more. Add sweet potatoes and pears to pan, stir gently to coat with pan juices, and spread as evenly as possible around roast. Season with salt and pepper. Roast, occasionally stirring sweet potato mixture, until instant-read food thermometer inserted in center of roast reads 145°F and the potatoes and pears are tender, about 1 hour more. Transfer pork to carving board. Transfer sweet potato mixture to ovenproof bowl, tent with aluminum foil, and keep warm in turned-off oven. (If needed, increase oven temperature to 400°F, and continue roasting sweet potato mixture until tender, up to 15 minutes longer.) Let pork stand for 10 to 15 minutes.
- Heat roasting pan over high heat. Add cider, bring to a boil, scraping up browned bits in pan with wooden spoon, and boil until reduced to ¾ cup, about 5 minutes. Pour into sauceboat.
- Carve pork. Transfer to serving platter, surround with sweet potato mixture, drizzle with 3 tablespoons of cider sauce, and sprinkle with rosemary. Serve with remaining sauce on the side.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 399 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 28 g |
| Cholesterol | 83 mg |
| Sodium | 708 mg |
Reviews
This was a VERY boring recipe. I even added two cloves of minced garlic, a little oregano, extra rosemary, extra salt and pepper to the rub and it was STILL lackluster. I even had this exact weight of meat and it was still undercooked for the time requirements (and I am someone who likes her pork cooked medium). I did use dried rosemary rather than fresh (as the recipe gives as a backup) so maybe it would have been slightly better with fresh. According to my boyfriend, this was the worst thing I have made in three years… and I am a great cook! Don’t waste your time…