Balsamic Rosemary Pork Loin with Roasted Potatoes
This pork loin roast recipe is perfect for cool fall and winter nights. Made with fresh rosemary, garlic and paired with roasted red potatoes, this recipe makes a full meal. With minimal prep, this recipe is perfect for busy weeknights during the holiday season.
1 hour, 15 mins
Total cook time
- 2 ½ pound boneless pork loin roast
- 1 ½ cups fresh rosemary
- 12 cloves garlic
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 2 teaspoons black pepper
- 2 ½ pounds small red potatoes, cut into 1/2-inch wedges
Preheat oven to 450°.
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 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 a large bowl, combine potatoes and remaining paste.
Reduce oven to 350°.
Add potato mixture to pan, arranging potatoes around roast. Continue roasting 40-45 minutes, tossing potatoes halfway through, or until internal temperature of roast reaches 145° 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.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.