The perfect combination of tangy and savory, this Balsamic Rosemary Pork Loin is marinated and roasted to juicy perfection, then served alongside crispy roasted potatoes. The balsamic vinegar adds a rich depth of flavor, while the rosemary brings an aromatic touch to this easy yet elegant dish.
2 1/2 lb Swift New York (top loin) Pork Roast (boneless)
1 1/2 C 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 1/2-inch wedges)
Cooking Directions
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 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°F. 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.)
Remove roast from oven and let rest 10 minutes. Slice roast and arrange on platter. Surround with potatoes and serve.
Recipe courtesy of The National Pork Board
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Learn from the Meat Master Our Founder, Gustavus Swift
75 minutes
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