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 lbs 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°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
Share the Flavor
Why keep this culinary masterpiece to yourself? Share the recipe on social media and let the world join in the fun of enjoying a flavorful dish. It’s a surefire way to spread joy, laughter, and deliciousness across the world!