Rosemary-Orange Pork Roast with Acorn Squash and Sweet Potatoes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 392.7
  • Total Fat: 17.7 g
  • Cholesterol: 87.7 mg
  • Sodium: 75.2 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 31.9 g

View full nutritional breakdown of Rosemary-Orange Pork Roast with Acorn Squash and Sweet Potatoes calories by ingredient
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Number of Servings: 12


    1 small acorn squash, peeled, seeded, and cut into 2-inch pieces
    2 medium sweet potatoes, peeled and cut into 2-inch pieces
    1 cup chopped onion
    1.5 tsp. black pepper
    1 tsp. salt
    4 lb. boneless pork loin roast, trimmed
    1 tbsp. olive oil
    1.5 cups low-sugar orange marmalade
    .75 cup fat-free, low-sodium chicken broth
    .25 cup orange juice
    2 tbsp. chopped fresh rosemary
    2 tbsp. cornstarch
    2 tbsp. water


Yield: 12 servings (3 oz. pork and 1/2 cup vegetables)
Place squash, potatoes, and onion into slow-cooker.
Rub pork with combined salt and pepper. Heat oil in large skillet over medium-high heat; add pork, browning on all sides. Place pork in cooker on top of veggies.
Combine marmalade, broth, orange juice, and rosemary in a bowl; pour over pork and veggies.
Cook on LOW for 5 hours.
Remove pork; cover and keep warm. Combine cornstarch and water, whisking until smooth. Stir into vegetables in cooker. Increase heat to HIGH. Cook 20 minutes until sauce is thick.
Spoon sauce over pork and serve.

Number of Servings: 12

Recipe submitted by SparkPeople user SRWARDW2W.

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