Recipe Details

Pork Roast with Sweet Potatoes, Pears and Rosemary

Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Servings: 12


Cook to 145 F with 3 minute rest


3 1/2 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)
To taste, salt and black pepper, freshly ground
2 1/2 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, **

Cooking Directions

Preheat oven to 450 degrees F. Rub pork all over with oil. Mix rosemary, 3/4 teaspoon salt, and 1/2 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 degrees 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 degrees 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 degrees 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 3/4 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.

*Tip: If you desire to tie the roast, cotton kitchen twine (also called butcher's twine) is handy to have on hand for a number of chores, especially tying roasts to help them keep their shape during cooking. If you don't have it, use unwaxed and unflavored dental floss.

**Substitute 1 cup apple juice and 1/2 cup dry vermouth for the hard cider, or use all apple juice.

12 3-ounce servings

Serving Suggestions

For a delicious alternative to the pears, substitute for a tart green apple, such as Granny Smith. Instead of rosemary alone, you could combine it with sage and thyme, for a slightly more complex flavor. To balance the naturally sweet flavors in the pork dish, bake a savory casserole of bread dressing with pork sausage, onions, and herbs. Green vegetables should be simple and along the lines of sautéed green beans with toasted almonds, or steamed and sautéed Brussels sprouts with hazelnuts.

Nutrition Information

Calories: 250 calories
Protein: 22 grams
Fat: 5 grams
Sodium: 85 milligrams
Cholesterol: 55 milligrams
Saturated Fat: 1 grams
Carbohydrates: 29 grams
Fiber: 5 grams

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About the Cut: Loin Roast

The loin roast comes from the area of the pig between the shoulder and the beginning of the leg It is sold either bone-in or deboned. Loin roast can be rolled and tied with string.

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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

Loin roast is sometimes confused with tenderloin. Despite the name similarity, they are not one in the same. A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). The term roast simply refers to a large cut of pork.

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Butcher's Tips

For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.

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Review Title

Simply delicious
by anonymous 04/30/2012
 This is one of the absolute best roast pork recipies ever! The pears and sweet potatoes were so sweet, beyond description and I love rosemary with pork. My husband loved it!

easy & delish
by anonymous 03/20/2012
 So good my mother-in-law liked it, and made a point to tell me!

by anonymous 03/16/2012
 Love this dish, even my picky eaters love it! I have also thrown it in the crock pot and not made the sauce. That worked really well :)

by anonymous 02/12/2012
 We don't get much cold weather here in SW Fl. so today was the perfect excuse for an oven supper. Wonderful! So sweet & savory. Perfect!

Pork Roast with Sweet Potatoes & Rosemary
by anonymous 01/28/2012
My family really enjoyed this meal. It was easy to make and delicious.

by anonymous 01/05/2012
 I had this dish for 10 after Thanksgiving and everyone loved it. Low calorie too!

Simply delicious
by anonymous 01/03/2012
 This is one of the easiest and best pork recipes I have ever made/eaten. I did not make the hard cider sauce since I did not have cider or apple juice on hand, I just made a brown pork gravy and it was delicious. The sweet potatoe pear combo adds to the flavor. Can't wait to make it again!

Kids loved it!
by anonymous 11/16/2011
 This recipe was so easy to prepare and my four kids (ages 9-16) gobbled it up! I put sugar and cinnamon on the table for the sweet potatoes (just in case) and the condiments weren't touched. We loved the sauce! While I love making a simple meal for my family, making one nutritious and so well-received is a bonus in my book. I did use a tenderloin for our dinner. I usually buy the 10# packages @ Sam's and cut them for our family size.

Pork with sweet potatoes,pears and rosemary
by anonymous 11/12/2011
 Absolutely loved it, but had no rose,ary, so substituted balsamic vinegar and olive oil! Rave reviews.

by anonymous 11/08/2011
 so gooood,the sweetness of the pears is incredible:

Easy an delicious
by anonymous 10/26/2011
 I am not chef by any means, but this was so easy to make. Everyone loved it including the kids. The sauce made a great topping for everything. The flavors mixed well together. This is a new favorite in our house!