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Balsamic Rosemary Pork Loin with Roasted Potatoes

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Balsamic Rosemary Pork Loin with Roasted Potatoes

Prep Time: 15 minutes

Cook Time: 1 hour

Servings: 8-10

Pork loin and small red potatoes are covered with a rosemary paste and roasted to perfection.


  2 1/2 lb New York (top loin) pork roast, boneless

  1 1/2 cups fresh rosemary

  12 cloves garlic

  3 Tbs olive oil

  2 Tbs balsamic vinegar

  1 tsp salt

  2 tsp black pepper

  2 1/2 lbs small red potatoes, cut into 1/2-inch wedges

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1. Preheat oven to 450 degrees F.

2. 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.

3. Place roast, fat side up, in shallow roasting pan large enough to hold roast with 3 inches room around all sides. Roast 15 minutes.

4. Meanwhile, in a large bowl, combine potatoes and remaining paste.

5. Reduce oven to 350 degrees F.

6. 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 degrees 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.)

7. Remove roast from oven and let rest 10 minutes. Slice roast and arrange on platter. Surround with potatoes and serve.