Reader recipe Rosemary Roast Pork with Pears and Walnuts
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Rosemary Roast Pork with Pears and Walnuts

I have been making this pork recipe for years and it always is an incredibly delectable meal. As a Kid we always had the dreaded roast pork every Sunday. The pork was fatty and smothered in pale brown gravy- Sorry mom but that turned me off pork roast for years. I developed this recipe as an updated, modern version of that Sunday night dinner and hope that my child has fond memories of this Sunday night replacement.

By karen schlyter

Source: karen schlyter

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 min
  • Cook time 2 hours
  • Portion size 4-6


  • 1 1pork loin roastpork loin roasts, about 3-4 lbs
  • 1 1clove garliccloves of garlic, minced
  • 2 tbsp 2tbspolive oil
  • 1 sprig 1sprigfresh rosemary
  • 1 tsp 1tspsalt
  • 1 tsp 1tsppepper
  • 2 2pearpears, sliced into wedges
  • 1/2 cup 1/2cupwalnut halfwalnut halves
  • 1/2 cup 1/2cupport or sherry
  • 1 cup 1cupchicken broth
  • 2 tbsp 2tbspfresh rosemary, minced
  • 1/4 cup 1/4cupdried cranberrydried cranberries or cherries
  • 2 tbsp 2tbspbutter
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In large roasting pan place all the ingredients, rub the roast with the oil, garlic, salt and pepper and place in 350 oven for 2 hours basting occasionally. Once the roast has been in the oven for 1 ½ hours, place the pears and walnuts around the roast and baste. Once the Roast is cooked remove the pork, pears and walnuts from the pan and keep warm, discard the Rosemary sprig. Add the liquid to the roasting pan and bring to a boil until reduced by about half. Remove the sauce from heat and add the Rosemary, Cranberries and butter. Slice the pork roast thinly and arrange on a platter with the pears and walnuts around the pork, pour the sauce over everything. Note: You can also use 2 Pork Tenderloin and can cut the baking time in half.

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