Balsamic Rosemary Pork Loin with Roasted Potatoes
Recipe provided courtesy of National Pork Board.
2 1/2 pounds boneless top loin pork roast
1 1/2 cups fresh rosemary
12 cloves garlic
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
2 teaspoons ground black pepper
2 1/2 pounds small red potatoes, cut into 1/2-inch wedges
- Preheat oven to 450°F (230°C).
- 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 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°F (175°C). Add potato mixture to pan, arranging potatoes around roast. Continue roasting 40 to 45 minutes, tossing potatoes halfway through, or until internal temperature of roast reaches 145°F (62.7°C) 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.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 400; Total Fat: 17g; Saturated Fat: 5g; Cholesterol: 90mg; Total Carbs: 26g; Fiber: 4g; Protein: 33g; Sodium: 370mg.
Recipe and photograph provided courtesy of National Pork Board.