Pork Roast with Sweet Potatoes, Pears and Rosemary
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  • 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
  • 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*
  • *Substitute 1 cup apple juice and 1/2 cup dry vermouth for the hard cider, or use all apple juice.



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