3½ pound pork loin center roast, bone-in, excess fat trimmed to thin layer*
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped, plus more for serving (or 1 teaspoon of dried rosemary)
Salt and black pepper, freshly ground
2½ pounds (6 medium) sweet potatoes, peeled, and cut lengthwise into sixths
3 firm-ripe Bosc pears, cut lengthwise into quarters, cored
1 12-oz bottle hard cider**
*Tip: If you desire to tie the roast, cotton kitchen twine (also called butcher's twine) is handy to have on hand for a number of chores, especially tying roasts to help them keep their shape during cooking. If you don't have it, use unwaxed and unflavored dental floss. **Substitute 1 cup apple juice and 1/2 cup dry vermouth for the hard cider, or use all apple juice.