Pork Roast with Sweet Potatoes, Apples and Onions


This impressive meal is a one pan wonder… my favorite way to prepare a meal. Did I mention it is ready to eat in 1 hour! Fresh fall ingredients make this seasonal and delicious. I like to serve this dish with a light green salad of spinach and argula with a bright lemon dressing to balance the hearty flavors of the roasted meal. There is no need to make a separate sauce, as the roasting juices are plentiful and easily flavor the sliced pork.

If you do not eat sweet potatoes, feel free to sub with butternut or acorn squash. We have been receiving quite a few sweet potatoes from our local CSA, even though I technically should not be eating potatoes (following SCD), I have successfully added them back to my diet, in small amounts with no digestive issues :)

Pork Roast with Sweet Potatoes, Apples and Onions

  • 2 1/2 pound pork roast (I tied mine, to better hold it’s shape) instructions here <-
  • olive oil, salt and pepper
  • 2-4 apples, quartered (I used small gala, so I used 4 apples but if you use a larger apple like pink lady or granny smith, I would only use 2)
  • 2 sweet potatoes, cut into wedges
  • 1 sweet onion, sliced
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • salt and pepper to taste
  • olive oil ( about 1/4 cup) enough to coat
  1. Preheat broiler to 500.
  2. Rub pork with olive oil and season with salt and pepper.
  3. Place on sheet tray and broil for 15 minutes, flipping half way through cooking time (to get nice color on meat).
  4. Meanwhile, chop apples, sweet potatoes and onions. Toss in oil and spices.
  5. Arrange on sheet tray around pork roast.
  6. Turn oven to down 450, and roast for 20-30 minutes,until apples and sweet potatoes are tender and meat reaches 120 degrees. This is a preference, most might say to cook to 140, but that is how you get dry pork. Allow the meat to rest at least 10 minutes before slicing and it will continue to cook and will be juicy! Return sliced pork and juices to the pan.
  7. Serve sliced pork with sweet potatoes, apples, onions and a simple salad.

I would have taken a picture with the pork sliced, however it was eaten too quickly for that to happen! My husband and kids loved this dish and your family will too!!

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35 Responses to Pork Roast with Sweet Potatoes, Apples and Onions

  1. Erin Watts says:

    After you turn your oven down to 450, do you also change the oven setting back to the conventional setting?

    • Michelle says:

      Hi Erin,
      Sorry for not being specific enough – great question. Turn it back to conventional baking at 450, and continue to cook until pork is done.

      • sarah says:

        So I’m silly and didn’t read the comments so what should I do if I baked the pork under broil? :( can I still save my roast?

  2. Erin Watts says:

    Michelle thanks do much for your reply!!! This looks absolutely amazing and I can’t wait to try it, we love baked sweet potatoes at our house so I think it’ll go over great!!! Thanks for the post!

  3. Erin Boles says:

    I CANNOT WAIT to try this recipe!! I was literally just looking for something like this over the weekend to make this week and now it ends up in my in-box Monday morning! Yay!!

  4. Sue Jasmin says:

    Looks so good, will be trying it soon. Question, the coconut oil, do use the liquid oil or the solid oil and melt it? Also have you tried any thing with the quinoa flour? Thanks for all the great food!

    • Michelle says:

      Hi Sue,
      I generally keep my coconut oil stored near the stove area, so it stays liquified because of the warmer zone. So I measure it from liquid form. I have not tried quinoa flour yet, I’m still experimenting with almond and coconut flour :)

      ~Michelle

  5. Julia says:

    this is in the oven as I type this and it smells amazing!! We can not wait to eat :)) Thank you so much!

  6. Monica says:

    Loved this recipe!! I used butternut squash instead of sweet potato – so good! Thank you! :)

  7. Courtney says:

    Trying this right now, threw some carrots in the pan as well. First gluten free meal I’ve tried to cook (as per doctors advice to not only myself but my bf as well). Let’s hope it works out!

  8. Thanks to my father who stated to me about this blog, this web
    site is truly amazing.

  9. Laura says:

    I am going to try this in the slow cooker. I hope I don’t ruin it, it looks like a master piece, but it’s a rainy sunday and I really want to whip out the crock pot.

  10. Jennifer says:

    This looks really good! Our family loves sweet potatoes all different ways, so thanks for the recipe! AND I have a pork roast in the freezer! :)

  11. Lisa says:

    This looks amazing and I can’t wait to try it, although has anyone found a verified gluten free chili powder? I love the flavor but most brands are a mixture of spices.

    • Michelle says:

      Hi Lisa, most supermarkets now have better quality spices, just look for organic, all natural, no preservatives, non-irradiated spices. Good luck!

  12. Susie says:

    I have cooked something similar in my crock pot several times – pork tenderloin roast, sweet potatoes, onions and baby carrots. I don’t sear the pork, although if I do, I do it without any grease. My Mom taught me to cook meat as she learned – start beef in a hot pan, and pork in a cold pan – no grease or oil needed. I just put all the ingredients in my crock pot, turn it on high and cook it for a couple of hours – it is so good, that I hate to take the time to serve it up – would rather just eat it straight from the pan!!!

    This is also good using a beef roast, or I even subbed some rib eyes once – only difference was adding an envelope of the French onion soup mix. It was also amazing!!

  13. Jaime says:

    This was amazing, thank you so much for the recipe!!

  14. Stefani McQueary says:

    Dumb question, do you peel the sweet potatoes or skin on????? Thanks! Making tonight!

  15. Marla says:

    Made this last night and it was great.

  16. I’m going to be making this this week! Can’t wait :)

  17. Lauren says:

    Ok I’m cooking this now. Used a pork shoulder roast. I did 15 min broil & 30 on 450. When I cut the roast open its still pink?? Even though my meat thermometer says 125. Very worried to eat it.

  18. Diane Y says:

    I just had to come by and let you know that we tried this recipe tonight and it was absolutely AMAZING!

    Seriously! I could not stop raving about how good it tasted and we’re now trying to decide how long we have to wait to eat it again. Even my daughter, who doesn’t like sweet potatoes, kept asking for more of them.

    Thank you so much for sharing this recipe!

  19. Laura C says:

    I made this tonight for my family. IT WAS AMAZING, thank you for sharing this recipe.

  20. Christine B. says:

    My husband and I just made this tonight…..it was AWESOME!! So easy, healthy, and most important…..yummy! Thanks so much for sharing! :)

  21. Maureen says:

    Hello,
    Just wondering if anyone made this is the crock pot and how did it turn out. I have a 6qt one….how long would you cook it for? Pan sear it first before putting it in the crockpot?

    Thanks,
    Maureen

  22. Need 2 items and I’ll be busy on this one. Worth taking slow cooker out. I was just in thoughts of a good Pork dinner to create.This is it. Thanks

  23. Jill says:

    Disaster :(… not sure what went wrong. I followed this recipe exactly and ended up with meat that was undercooked in the middle (like almost raw) and veggies that burned to the pan. I have no idea what went wrong but this is so disappointing :(

  24. Donna S says:

    How many dies this feed. I am having a dinner party with between 12-15 people and want to have more than enough for my guests.

  25. Dee E. says:

    I’m going to make this for family dinner on Sunday. It looks delicious.

  26. Gina says:

    This is my first time trying this in the crockpot. How much water do you add? Im getting hungry.

  27. Lanie says:

    Loved this! Was such a great Fall meal! Did a test run tonight…will cook it later for one of our meals when the family gets together at Thanksgiving!

  28. Linda says:

    A keeper. Delicious!! When meat temperature reached 130 degrees I had to cook it another 15 minutes for the juices to be clear. Still moist and tender. I just removed all from the oven (kept the apples and veggies warm) and then wrapped the roast in foil for the extra 15 minutes. Perfect. My husband loved it. Thank you for sharing.

  29. Delisa says:

    I couldn’t stop eating the veggies and apples. There were hardly any left for everyone else. I had trouble getting the pork done. I tried e 120 degrees and resting thing but when I went to cut it, the juices ran way too red for me. I had to out it back in the oven a lot longer. Otherwise. It was very good.

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