Balsamic Rosemary Pork Loin

This is from the National Pork Board and is one of our family favorites.

• Ready In: 1 hr 20 mins
• Serves: 8-10

Ingredients

• 2 1⁄2 lbs  boneless  top loin pork roast
• 1 1⁄2 cups fresh rosemary leaves
• 12  garlic cloves
• 3  tablespoons olive oil
• 2  tablespoons  balsamic vinegar
• 1  teaspoon salt
• 2  teaspoons black pepper
• 2 1⁄2 lbs small red potatoes, cut into wedges

Directions

1. Preheat oven to 450°F.
2. In a food processor, combine rosemary, garlic, oil, vinegar, salt and pepper; pulse to a coarse wet paste.
3. Spread 3/4 of paste on all sides of roast. Place roast, fat side up, in a shallow roasting pan big enough to hold roast with 3 inches around all sides. Cook for 15 minutes.
4. Meanwhile, in a large bowl, mix potatoes and remaining paste. Reduce oven to 350°F
5. Place coated potatoes around roast; cook 50-60 minutes, tossing potatoes halfway.
6. Cook roast until internal temperature reaches 150°F If potatoes aren't done, transfer roast to cutting board and continue cooking potatoes.
7. Remove roast from oven, let rest 10 minutes. Slice and arrange on platter with potatoes.