Balsamic Rosemary Pork Loin |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This is from the National Pork Board and is one of our family favorites. 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.
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