Balsamic Rosemary Pork Loin

Submitted by Chef #1352632

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

 

• Ready In: 1hr 20mins
• Ingredients: 8
• 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.