I am loving working with The National Pork Board and Publix to be able to share about delicious recipes using pork as a wonderful way to get great protein with simple and scrumptious meals. What’s not to love, right?
Well, this week they have selected a beautiful cut of pork that is perfect for a hearty and healthy Valentine’s supper or any other time you want to elevate your meal to a new level. The bone-in pork loin roast.
You have just got to try this recipe for Pork Roast with Sweet Potatoes, Pears and Rosemary.
I was immediately intrigued by the combination of flavors going on in this recipe and knew it was something I had to try.
The bone-in pork roast makes an elegant and beautiful meal that you’d feel certain was prepared in an amazing restaurant!
Since the bone-in pork roast is a larger cut of meat and does have the bone in, you can expect a longer cooking period from the other pork recipes that I’ve been sharing with you lately. But oh, is it worth it!
- 3½ pound bone-in pork center loin roast, trimmed
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, chopped
- salt and pepper
- 6 medium sweet potatoes, peeled and cut into sixths
- 3 firm Bosc pears, cut lengthwise into quarters and cored
- 12 ounces apple juice
- Preheat oven to 450 degrees Fahrenheit. Rub pork with oil. Mix rosemary, ¾ teaspoon salt and ½ teaspoon pepper together and rub over pork.
- Place pork, bone side down, in a roasting pan and roast 15 minutes.
- Reduce temperature to 350 degrees. Roast 15 minutes more.
- Add sweet potatoes and pear slices. Tossing to coat with pan juices. Spread evenly as possible around roast.
- Roast, occasionally stirring sweet potatoes and pears until food thermometer in center of pork reaches 145 degrees and potatoes and pears are tender, about 1 hour.
- Transfer pork to a carving board. Allow pork to stand for 15 minutes.
- Place potatoes and pears in an oven-safe bowl and cover with foil to keep warm in the oven.
- Heat roasting pan over high heat on stove. Add apple juice and scrape brown bits with a wooden spoon and boil until reduced to ¾ cup. Serve as sauce for pork.
- Carve pork and serve with potatoes and pears, a sprinkle of fresh rosemary and drizzle of sauce.
Be sure to check out all of the other recipes featuring pork during the Good and Good for You Challenge.
Disclosure: I am working with the National Pork Board, Publix, and The Motherhood to bring you great recipes using pork and help promote the Good and Good for You Challenge. While I did receive compensation, all opinions are always my own.