Pork Roast with Sweet Potatoes, Pears and Rosemary

  • Active Time 15m
  • Total Time 1h 45m

12 three-ounce servings

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.


  • 3 1/2 pound bone-in pork center loin roast, 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 freshly ground black pepper, to taste
  • 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-ounce bottle hard cider (see Tip)


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

Place the pork, bone-side down, in a large flameproof roasting pan. Roast 15 minutes. Reduce oven temperature to 350 degrees F. Roast 15 minutes more. Add the sweet potatoes and pears to the pan, stir gently to coat with pan juices and spread as evenly as possible around roast. Season with salt and pepper. Roast, occasionally stirring the sweet potato mixture, until an instant-read food thermometer inserted in the center of the roast reads 145 degrees F and the potatoes and pears are tender, about 1 hour more.

Transfer the pork to a carving board. Transfer the sweet potato mixture to an ovenproof bowl, tent with aluminum foil, and keep warm in the turned-off oven. (If needed, increase oven temperature to 400 degrees F, and continue roasting the sweet potato mixture until tender, up to 15 minutes longer.) Let the pork stand for 10 to 15 minutes.

Heat the roasting pan over high heat. Add the cider, bring to a boil, scraping up browned bits in the pan with a wooden spoon, and boil until reduced to 3/4 cup, about 5 minutes. Pour into a sauceboat.

Carve the pork. Transfer to a serving platter, surround with the sweet potato mixture, drizzle with 3 tablespoons of cider sauce, and sprinkle with rosemary. Serve with the remaining sauce on the side.

Tip: You can substitute 1 cup apple juice and 1/2 cup dry vermouth for the hard cider, or use all apple juice. <br><br>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.

Recipe reprinted by permission of National Pork Board. All rights reserved.

RecID 10813

nutrition information per serving

250 calories; 5g total fat; 55mg cholesterol; 85mg sodium; 29g carbohydrates; 5g fiber; 22g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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