Pork Roast with Sweet Potatoes, Pears & Rosemary {Recipe} #Publix4Pork

I’ll be honest: I was totally intimidated by this week’s Good & Good For You Challenge. The pork cut on sale this week at Publix is bone-in pork loin. I don’t think I’ve ever cooked bone-in meat. (It’s true. I’m not exaggerating.) But, the cut is perfect for this week’s theme of hearty and heart healthy. And the meal was definitely filling and, of course, I love knowing that lean cut pork is a healthy option for my family.

My first experience with a bone-in roast was a success! This wasn’t our favorite pork challenge recipe to date (that honor belongs to the Tenderloin Medallions with Lemon-Garlic Sauce), but it was good.

Pork Roast with sweet Potatoes, Pears & Rosemary

Recipe via PorkBeinspired.com

Ingredients

• 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, cored1 12-oz bottle hard cider*

* You can substitute 1 cup apple juice and 1/2 cup dry vermouth for the hard cider, or use all apple juice. I used all apple juice.

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.

Prepared Dish Nutritional 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

Shop & Cook! Now through February 15, Bone-in Pork Loin Roast is on sale for $3.99 a pound at Publix. For more meal inspiration and bone-in pork loin recipes, visit Good and Good for You at Publix.

This is a sponsored post coordinated by TheMotherhood.com on behalf of the National Pork Board and Publix. As always, opinions are my own.