Prep Time: 20 min. • Cook Time: 1 hr., 10 min.
Preheat oven to 500°F. Strip the leaves from the stems of the rosemary and chop. Cut the peaches in half and remove the pit. Season the pork roast with the salt and pepper. Place on a non-stick or foil-lined sheet pan and let sit at room temperature for 10 minutes.
Combine the rosemary, honey, and vinegar in a small bowl.
Place pork in oven and roast until it is nicely browned, 15-20 minutes. Reduce heat to 300°F and baste with the honey mixture about every 10 minutes. Continue to roast about 45 minutes until cooked through.* Remove the pan from the oven and transfer the pork to a platter and cover with foil. Let rest while roasting the peaches.
Increase the oven temperature to 475°F. Combine the peach halves with any remaining honey mixture and place on the sheet pan that the pork roasted on and place in oven. Roast until the peaches are tender and lightly browned.
Slice the pork roast between the bones and serve with the roasted peaches and any juices from the roasting pan.
*For food safety, cook pork to an internal temperature of 145°F.
Approximate Nutritional Information (Per serving):
Calories 530, Fat 23g, Sat Fat 8g, Trans Fat 0g, Cholesterol 135mg, Sodium 1290mg, Total Carbohydrate 31g, Fiber 3g, Sugars 28g, Protein 49g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free, Dairy-Free, Egg-Free