Balsamic Rosemary Pork Loin with Roasted Potatoes

By Rose-3

Ingredients

• 2 1/2 pound boneless top loin pork roast,
• 1 1/2 C fresh rosemary,
• 12 cloves garlic,
• 3 Tbsps olive oil,
• 2 Tbsps balsamic vinegar,
• 1 tsp salt,
• 2 tsp black pepper,
• 2 1/2 pounds small red potatoes, cut into 1/2-inch wedges

Details

Servings 8
Preparation time 15mins
Cooking time 75mins
Adapted from porkbeinspired.com

Preparation

Step 1

Cooking Directions

Preheat oven to 450 degrees F.

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 paste on all sides of roast. Place roast, fat side up, in 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 350 degrees F. Add potato mixture to pan, arranging potatoes around roast. Continue roasting 40-45 minutes, tossing potatoes halfway through, or until internal temperature of roast reaches 145 degrees F 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.