Roast Pork With Yams And White Onions
A hearty roast featuring tender pork loin paired with sweet yams and white onions, seasoned with salt and pepper, perfect for family dinners and special gatherings.
Ingredients
Instructions
- Trim excess fat from the pork loin roast.
- Rub the pork with salt and pepper.
- Place on a rack in a shallow baking pan.
- Roast in a preheated slow oven at 325°F (163°C) for 35 to 40 minutes per pound or until the meat thermometer registers 185°F (85°C).
- Arrange cooked and peeled yams and peeled white onions on the rack beside the pork.
- Bake for an additional 15 minutes, basting frequently with apple juice.
- Garnish the serving platter with spiced pears, if desired.
Tips & Substitutions
For maximum flavor, consider marinating the pork loin roast overnight with a mixture of apple juice, salt, and pepper. If you don’t have yams, sweet potatoes make a great substitute. Basting frequently with apple juice will keep the pork moist and enhance its sweetness. Be sure to let the meat rest before slicing to retain its juices.
Serving Suggestions
This roast pork dish pairs beautifully with Delightful Green Beans for a fresh contrast. Consider serving with a side of creamy mashed potatoes or a light salad to balance the richness of the pork. For an added touch, garnish with spiced pears for a sweet finish. It also makes a fantastic filling for Rhoda Sandwiches the next day.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork and vegetables in a baking dish, cover with foil, and heat in a 350°F (175°C) oven until warmed through, about 20-25 minutes. You can also microwave individual portions for quicker serving.
Nutrition & Diet Analysis (per serving)
Each serving of Roast Pork With Yams And White Onions contains roughly 287 calories, with 47g protein, 4g carbohydrates, and 8g fat. It is an excellent source of protein (94% of the Daily Value) and vitamin C (61% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 754mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can use other cuts such as pork shoulder or pork tenderloin, but cooking times will vary. A shoulder may take longer, while a tenderloin will cook faster, so adjust accordingly and use a meat thermometer to ensure proper doneness.
What should I do if I don’t have apple juice?
If you don’t have apple juice or cider, you can substitute with white grape juice or even chicken broth for a savory flavor. The key is to maintain moisture while roasting, so choose a liquid that complements the dish.
How can I tell when the pork is done cooking?
The best way to check for doneness is to use a meat thermometer. The internal temperature should reach 185°F (85°C) for a fully cooked pork loin. If you don’t have a thermometer, the meat should be tender and juices should run clear when pierced.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).