Balsamic Rosemary Pork Loin with Roasted Potatoes
Prep Time: 15 min. • Cooking Time: 1 hr.
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 ½-inch wedges
This flavorful roast is a
cinch to prepare, with
just 15 minutes of prep
time. Use any leftovers to
create lean, flavorful meals
throughout the week.
Preheat oven to 450° 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 ¾ 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 large bowl, combine potatoes and remaining paste. Reduce
oven to 350° F. 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 145° 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
Yield: 8 to 10 servings
The Boneless Pork Loin:
VERSATILITY & VALUE
This versatile cut is perfect for any
occasion, from weeknight dinners to a
relaxed brunch. Low in fat and bursting
with flavor, the boneless loin can be
roasted whole, stuffed, cut into chops
or cubed. Creative cooks can use any
leftovers in quick sandwiches,
stir-frys, omelets and more.
The pork loin offers several options for
delicious pork recipes. From ribs
and chops to roasts, pick your favorite!
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