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!


Pork Loin Roast with Sweet Potatoes, Pears, and Rosemary

A hearty recipe for pork roast with sweet potatoes, pears, and rosemary. Perfect for a special meal at home.

Review Recipe

Print Recipe

Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Servings: 12
Calories: 250kcal
Serving Size 3g
Author: Robyn Stone


  • 3 1/2 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, 3/4 teaspoon salt and 1/2 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 3/4 cup. Serve as sauce for pork.
  • Carve pork and serve with potatoes and pears, a sprinkle of fresh rosemary and drizzle of sauce.


From the National Pork Board

Nutrition Information

Serving: 3g | Calories: 250kcal
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch


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.

Join today for free and start saving your favorite recipes

Create an account easily save your favorite content, so you never forget a recipe again.

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

More about me

8 Comments Leave a comment or review

  1. Wowzer!!! Love Pork with fruit but it has always been apples – never thought of pears! Well, you have me thinking now, because that combination sounds delish!!! Will definitely be making it very soon! Once again, another genius recipe. Love your site bunches!!!!

    1. I know, I’ve always used apples before, too. That’s why I couldn’t wait to try this recipe with the pears in it. So yummy!

  2. I really want to try this recipe. What I need to know is how much sodium per serving? My husband is on a low salt diet. Also, there are only two of us. How can I cut it down? Thank you for any help you can give me.

Leave a Reply

Your email address will not be published. Required fields are marked *