Tempt My Tummy Tuesday…Glazed Pork with Caramelized Pears and Sweet Potatoes

by Lisa on September 19, 2011

I recently stumbled upon a new cookbook.  I was perusing the aisles at a local Tuesday Morning store. Have you ever been in one of these?  They have a little bit of everything! Anyway, I found a cookbook entitled “America’s Best Lost Recipes“.  So, of course I had to buy it!   Today’s recipe comes from this book.  Glazed pork with caramelized pears and sweet potatoes screams Autumn to me and with this week being the first week of Autumn – I had to share the recipe with you.   It sounds wonderful and I cannot wait to try it.  The recipe serves 6-8.


Glazed Pork with Caramelized Pears and Sweet Potatoes

  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp ground cinnamon
  • 1 (6-7 pound) bone – in pork picnic shoulder roast (You can also use a boneless pork shoulder roast – aka Boston butt.)
  • 4 Tbsp unsalted butter
  • 1/2 cup maple syrup
  • 1/4 cup packed light brown sugar
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/4 cup water
  • 2 pounds sweet potatoes, peeled and cut into large chunks
  • 2 large, firm Anjou or Bartlett pears, peeled, cored, and quartered
  1. Adjust an over rack to the lower middle position and heat to 350.  Mix salt, pepper, and cinnamon together and rub all over the pork.  Transfer the roast, fat-side up, to a large roasting pan and cook until the fat becomes golden, about 2 hours.
  2. Meanwhile, melt butter in a small sauce pan over medium heat.  Stir in maple syrup, brown sugar, cloves, nutmeg, and water, and bring to a boil.  As soon as mixture comes to a boil, remove the pan from the heat and set aside.
  3. Remove the roast from the oven and pour off the excess fat from the bottom of the pan.  Toss the sweet potatoes and pears with half of the maple mixture and then transfer them to the bottom of the roasting pan.  Brush the top and sides of the roast with the remaining maple mixture.  Return to over and cook until the top of the roast is golden brown, about 1 hours.
  4. Increase the oven temperature to 425 and continue to cook until the pork registers 180 degrees and the vegetables are completely softened, about 45 minutes.  Transfer the pork to a cutting board, tent with foil, and let rest 20 minutes.  (If the pears and potatoes are still not tender, return them to the oven and cook while the pork roast is resting. )  Slice the pork and place on a serving platter.  Arrange the pears and sweet potatoes around the roast, and pour the sauce from the roasting pan over the roast.  Now serve and enjoy!

{ 9 comments… read them below or add one }

Jane September 19, 2011 at 8:25 pm

This sounds fabulous! I copied the recipe and may try making it in the crock pot.

Thanks for hosting Tempt My Tummy Tuesday.

Jane at frugalfineliving.com
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Lisa September 21, 2011 at 7:50 am

Jane, I was thinking the same thing, about using a crock pot. I think it would work well. 🙂


Liz@PocketChangeGourmet September 19, 2011 at 8:39 pm

Thanks for hosting Lisa!! Hope all is well!


Aimee @ ShugarySweets September 20, 2011 at 6:05 am

Oh my that looks like a delicious dinner, totally bookmarking it! Thanks for hosting,


Michelle September 20, 2011 at 10:51 am

Oh I love finding old cook books and the recipes in them. I need to figure out what I’m doing tonight, and I think you’ve inspired me to dig out one of mine to see what I can make with the ingredients I have on hand!


Debi September 20, 2011 at 10:53 am

Oh that looks Delicious! I linked Pepperoni Cheese Pulls. Thank you for hosting. <3 and Hugs!


Carol@easytobeglutenfree September 20, 2011 at 11:27 am

Wow, that pork roast sounds incredible! So many of my favorite ingredients. Definitely saving this recipe. Thanks for sharing and as always thanks for hosting.


Amanda Larson September 20, 2011 at 12:12 pm

What a great fall recipe! It is finally turning into fall here so this is definately going into the plan sometime soon. I also wanted to let you know that I have a giveaway for Rocco Dispirito’s new book (releases next Tuesday) on my blog and 2 winners get a signed copy. Thought you and your readers might be interested 🙂


kyleen September 20, 2011 at 10:11 pm

Hi Lisa! Thanks for hosting. That recipe sounds divine; I love meats that have a sweet component to them.


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