- 8
Ingredients
- 2-1/2 lb boneless top loin pork roast
- 1-1/2 cups fresh rosemary
- 12 cloves garlic
- 3 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 tsp salt
- 2 tsp black pepper
- 2-1/2 lb small red potatoes, cut into 1/2-wedges
Preparation
Step 1
Preheat oven to 450º.
In a food processor, combine rosemary leaves, garlic, oil, vinegar, salt and pepper and pulse to make a coarse, wet paste, scraping down the bowl as necessary. Spread 3/4 of the paste on all sides of roast. Place roast, fat side up, in a shallow roasting pan large enough to hold roast with 3 inches room around all sides. Roast 15 minutes.
Meanwhile, in a large bowl, combine potatoes and remaining paste. Reduce oven to 350º. Add potato mixture to pan, arranging around roast.
Continue roasting 40 to 45 minutes, tossing potatoes halfway through, or until internal temperature of roast reaches 145º and potatoes are tender. (If roast is done before potatoes, transfer it to a cutting board and return roasting pan with potatoes to oven.)
Remove roast from oven and let rest 10 minutes. Slice roast and arrange on platter. Surround with potatoes and serve.
From a National Pork Board advertisement