Rosemary Pork Loin With Roasted Potatoes
2 1/2 lbboneless top loin pork roast
1 1/2 cfresh rosemary leaves
3 Tbspolive oil
2 Tbspbalsamic vinegar
2 tspblack pepper
2 1/2 lbsmall red potatoes, cut into 1/2" wedges
How to Make Rosemary Pork Loin With Roasted Potatoes
- Preheat oven to 450degrees F. In food processor, combine rosemary, garlic, oil, vinegar, salt and pepper; pulse to a coarse, wet paste.
- Spread 3/4 paste on all sides of roast. Place roast, fat side up, in shallow roasting pan big enough to hold roast with 3" around all sides. Cook 15 minutes.
- Meanwhile, in large bowl, mix potatoes and remaining paste. Reduce heat to 350 degrees F. Place coated potatoes around roast; cook roast until internal temp. Reaches 150degrees F. If potatoes aren't done, transfer roast to cutting board and continue cooking potatoes.
- Remove roast from oven, let rest 10 minutes. Slice and arrange on platter with potatoes.