Costco Connection - January 2013

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 and serve.

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.