Autumn is a great time of year to enjoy this flavorful pork roast with sweet potatoes, apples and onions. This is a very simple paleo-friendly dish that will fill your home with the most enticing aroma as it roasts.
This recipe is one of our favorites because it requires very little preparation work and is easy to throw together, even on a busy work night.
If you don’t already have one in your kitchen arsenal, we highly recommend the ThermoPro meat thermometer. The sensor probe stays in place in the meat while it’s in the oven (or grill) and alerts you to the internal temperature as the roast cooks.
2 1/2 pound pork roast
olive oil, salt and pepper
2-4 apples, cored and quartered
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 tellicherry pepper to taste
2-3 TBS olive oil enough to coat
Preheat broiler to 500.
Rub the roast with olive oil and season generously with salt and tellicherry pepper.
Place on sheet tray with the fatty side up and broil for 7 minutes minutes, pull from oven, flip and broil another 7-8 minutes, to achieve a nice color and light crispness to the meat.
While it’s broiling, Wash & slice the apples, sweet potatoes and onions into wedges. Pour a small amount of oil over the vegetables and fruit, then toss lightly to coat.
Combine the paprika, cumin and chili powder and sprinkle over the apples, onions and sweet potatoes, then stir to ensure they’re evenly coated.
Remove the roast from the oven and arrange the seasoned apples/veggies on the tray around pork roast.
Reduce Oven temperature to 450F, and roast for 20-30 minutes, or until apples and sweet potatoes are tender and meat reaches 120-125F degrees.
If you cook it to the full 140 F- it will be DRY and tasteless. Meat continues to cook as it rests.
Allow the meat to rest a full 10 minutes before even thinking about slicing it!
Serve sliced pork with sweet potatoes, apples, onions and steamed veggies of your choice or a nice fresh salad.