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Balsamic Rosemary Pork Loin with Roasted Potatoes

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Servings: 8 to 10

Serving Suggestions: Serve with Beet, Walnut, and Blue Cheese Salad and steamed sugar snap peas. Random Safety Tip: Do not use the same surface for cutting uncooked meat and vegetables. Use different cutting board for uncooked meat.


  2 1/2 lbs boneless top loin pork roast

  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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Preheat oven to 450 degrees 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 3/4 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 degrees F. Add potato mixture to pan, arranging potatoes around roast. Continue roasting 50 to 60 minutes, tossing potatoes halfway through, or until internal temperature of roast reaches 155 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.)

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

Random Tip: Don't overcook your pork!

Nutritional Information:

Calories 400

Calories from Fat 17

Saturated Fat 5g 

Cholesterol 90mg 

Sodium 370mg 

Total Carbohydrate 26g 

Dietary Fiber 4g 

Protein 33g